Avocado Egg Salad
This healthy egg salad is divine in a wrap and equally delicious as a salad. I also enjoy serving it with carrot and celery sticks and eating it as a chunky and super-satisfying dip. When in season, I think a little fresh basil or dill would be delicious!

Yields 2 servings.


  • 4 hard-boiled eggs, peeled
  • 1/2 an avocado
  • 1 tablespoon plain Greek lowfat yogurt
  • 1 teaspoon lemon juice
  • Zest of 1/2 a lemon
  • 1/4 cup celery, finely chopped
  • 2 tablespoons minced red onion, optional
  • 1/4 teaspoon Kosher salt and a few turns of the pepper mill
  • Optional for serving: whole wheat or brown rice tortillas, sliced tomatoes, baby spinach, celery and carrot sticks


  1. Separate the whites and the yolks of the eggs. Set aside 2 yolks for another use.
  2. Chop the egg whites.
  3. In a large bowl, combine the avocado, egg yolks, and yogurt. Mash until the mixture is creamy and smooth. Then mix in the lemon juice and zest, salt and pepper.
  4. Stir in the egg whites, celery, and optional onion. Cover and refrigerate, or serve immediately as a sandwich, a wrap, or on a bed of lettuce. I enjoy this as a chunky dip with celery and carrot sticks. It is equally delicious served alongside sliced tomatoes.


  • Although the color of the avocado will dull somewhat, leftovers will keep overnight.

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