Egg and Avocado Salad

Great for lunch and dinner.

Nutrition (per ½ cup): Calories: 100, Total Fat: 4.5g, Sat. Fat: 1g, Carbs: 6g, Fiber: 3g, Sugars: 2g, Protein: 10g, Sodium: 300mg, Cholesterol: 0mg
Prep Time: 10 minutes 
Cook Time: 10 minutes 
Yield: 4 servings


  • 10 hard-boiled egg whites, sliced
  • 1/3 cup onions, diced
  • 1/2 cup celery, diced
  • 8 Tbsp avocado, mashed
  • Butter lettuce
  • 1 Tbsp Dijon mustard
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Pinch sea salt
  • Cherry tomatoes, sliced (optional)


  1. Place 10 eggs in a pot of cold water. Water should cover eggs. Turn on heat to high and let boil for 8 minutes.
  2. Slice eggs using an egg slicer.
  3. In a large bowl, combine eggs, onions, celery, avocado and mustard. Mix well. Add paprika, pepper and salt.
  4. Serve over lettuce or wrapped in lettuce. 

*Leftovers can be stored in refrigerator for 2 to 3 days; do not freeze.

* Photo Credit: Joanne Tsakos


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