If you are a traveler on this great fitness journey, like me, then you’re probably also on the hunt for taste alternatives to your usual sources of protein. I mean, there are only so many times you can eat skinless chicken breast before your tastebuds get bored.
When I first started paying attention to my macro-nutrient (protein, carbs, fats) intake, I lived off of boiled eggs because of their friendly macro count and nutrient value! Eventually, I got bored with the plain boiled egg, but I still wanted to incorporate it into my diet. That’s when I got the idea for this delicious redressing of the humble egg white. In an effort to save my fat intake for other things (like peanut butter!), I skipped the yolk in this recipe to make the dish even more fit-friendly. Another big substitution is that of mayo – which is full of fats. Instead, I used Greek yogurt and avocado to get that creamy texture egg salad deserves. This can be a perfect addition to holiday party meals or as a mid day snack with bread and some greens.
Serving size: 1/2 cup (makes about 3 servings of 1/2 cup each)
Estimated Nutritional Info Per serving- Calories: 106, Protein: 9.4, Carbs: 9g, Fat: 3.9g
-6 hard boiled eggs
-1/2 tablespoon dijon or spicy brown mustard
-1/2 tablespoon Greek yogurt (I use 0 Fat Siggi or Chobani plain greek yogurt)
-1 teaspoon fresh lemon juice
-2 medium green onions
-1 medium stalk of celery, chopped
-1/2 teaspoon paprika (use a little less to give a less tinted color to the salad)
-1 pinch of salt and black pepper (to taste)
- Mash the avocado and place in a large bowl. Add mustard, Greek yogurt, and lemon juice until well combined and creamy.
- Slowly stir in all dry seasonings.
- Fold in chopped celery and green onions.
- Peel boiled eggs and discard hardened yolks. (Feel free to repurpose these if you don’t like food waste, they will hold up in the fridge.) Dice the remaining egg whites.
- Fold chopped egg whites into creamy mixture.
- Eat your delicious creation!