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Avocado Egg Salad

Avocados are nothing short of amazing and have one of the most powerful nutrient profiles of all foods.   A single 3.5 ounce serving will net you a quarter of your daily requirements for vitamin K (which helps you absorb vitamin D), 20% of what you need in a day for folate (YAY for brain health), 17% of vitamin C, and get this, more potassium than what a banana contains.

With all of these nutrients, it’s a smart idea to try to incorporate some avocado in your meals every single day.  They’re great additions to morning protein shakes/smoothies or even as a replacement for butter or oils in backed good recipes.  For this recipe – we’re letting it replace the mayo in a traditional egg salad (most store bought mayo is loaded with preservatives and other nasty ingredients) and can be a great merely served in a bowl or over a nice bed of romaine.  You will not be disappointed!


  • 1 avocado, ripe, peeled and mashed
  • 6 eggs, hard boiled, peeled and chopped 
  • 1/2-1 tsp minced garlic
  • 1 squeeze of lemon
  • ½ teaspoon pink Himalayan sea salt
  • 3-4 basil leaves, chopped


  1. Combine all ingredients in a bowl and stir until well combined.
  2. Serve chilled and on romaine lettuce leaves if desired.  Enjoy!


Per Serving:  Calories: 317 | Carbohydrates: 7 grams | Fat: 23 grams | Protein: 18 grams

In health, Hanna Grinaker, Life Time - Corporate Registered Dietitian

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader


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