Friday, March 26, 2021

Avocado Egg Salad

It's Lent, which means that on Fridays we don't eat meat. We're also doing a Macro Bell Curve in FASTer Way VIP, and Fridays are now low carb days. This wouldn't be that big of an issue if low carb just meant don't eat a lot of carbs, but when you eat low carb you need to make up those calories with fat. My go to protein/fat on low carb days is usually Aubrey at Kale Kouture's Dill Chicken Salad (if you like chicken salad, head to her blog and search for the recipe - it does not disappoint), but since I can't eat meat on Fridays right now, I needed to come up with something different. I decided to use most of the same ingredients and try to make egg salad with them. 


  • 1 whole egg
  • 3 egg whites*
  • 1 T celery
  • 1/2 avocado (usually about 50 grams)**
  • 1 T Hellmann's Light Mayo
  • 1 tsp Plain Nonfat Greek Yogurt
  • 1/4 tsp Dill Weed
  • Salt & Pepper to taste
*You could definitely use the yolks of all of the eggs if you want to, but I was originally thinking that I'd be making this on a Regular Macro day (most of the time Fridays are Regular Macro), which means less fat, so I decided to use just the egg whites (high protein, almost no fat). When I realized that it was a Low Carb day I decided to stick with my original plan and just use the whites, but to add in avocado for added fat. Plus, I think it tastes better this way.

**If you wanted to make this lower in fat then you could omit the avocado. You might need to increase the mayo/yogurt just so it's not too dry, though.


Hard boil the eggs. I do have one of those fancy Dash Egg Cookers (fancy because of how it cooks them, not because of the price - it's actually less than $20),  and I use it when I think about it, but most of the time I still revert back to boiling them on the stove. Once they're cooked, immediately transfer them to an ice bath. This helps stop the cooking process (I think) and it makes them easier to peel (the real reason I do it, but throwing out the "it stops the cooking process" just makes me sound more knowledgeable in the kitchen.😉

While the eggs cook, slice the avocado and discard the pit. This avocado knife is a great all-in-one tool, but you can definitely get by without it. Use slice up half of the avocado and put it in a bowl.

Peel the eggs and slice one of the eggs (yolk and white) into the bowl with the avocado. Cut the remaining eggs in half and separate the whites and yolks. Slice the whites and add them to the bowl.

Add remaining ingredients and mix. Season with salt and pepper to taste.

On a Low Carb day I eat it on Trader Joe's Gluten Free Crispbread, but you could totally have it on bread as well. Enjoy!


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