Egg White and Avocado Salad with Chives


Egg White and Avocado Salad with Chives

Egg White and Avocado Salad with Chives
Kateryna Odyntsova

Don’t think that this salad is a slacker in the richness department just because it’s made without egg yolks. Buttery avocado takes their place and adds just the right amount of delicious, healthy fat. It ties together the silky egg whites and crunchy celery, while the chives make things interesting. Serve on a bed of lettuce with the best tomatoes you can find, or stuff into a sandwich. Tips: You can boil the eggs up to 2 days in advance, but don’t cut the avocado until just before serving because it will start to turn brown. For a nice appetizer, chop the celery very finely and spread the egg-avocado-chive mixture on cocktail slices of whole grain pumpernickel. If possible, choose organic eggs or eggs from grass-fed, hormone-free, antibiotic-free chickens.

Per serving: 236 calories, 17 g total fat, 3 g saturated fat, 2 mg cholesterol, 11 g total carbohydrate, 3 g dietary fiber, 13 g protein, 384 mg sodium.

Estimated Cook Time: < 30 minutes.
Difficulty: Easy.
Servings: 2

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3 comments Add a comment

  1. MDF

    This recipe is fabulous with a chopped apple added. This is my standard potluck recipe. It’s awesome.

  2. wakanetwork

    I’m imagining so many different ways to use it!

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