Avocado Egg Salad

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Megan Wolf RD
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avocado egg salad

As a Registered Dietitian, I always suggest that my clients eat whole foods, whenever possible. Not only are whole foods more nutritious and packed with more healthful vitamins and minerals than their processed counterparts, but they are also naturally delicious.

Eggs are am excellent example of a whole food and are good source of protein, rich in vitamin D, biotin and choline. Eggs are also inexpensive and widely available.

Clients often ask me if they should omit the yolk in favor of the pure-protein fat-free egg whites. In moderation, egg yolks are hugely nutritious and filled with delicious flavor and richness. I suggest my clients consume no more than two eggs per day, and do not eat them everyday. But constantly ditching the yolk is entirely unnecessary.

Did you know, eggs are also a great fertility food for women who are trying to conceive? The choline found in egg yolks has been linked to fetal brain development.  Healthy diets, healthy babies!

This recipe uses both whole eggs and egg whites, and swaps traditional mayonnaise for guacamole.  The combination of healthy fats and protein, this is sure to be a filling lunch or light dinner.  Serve with crackers or make a sandwich with bread or in a lettuce wrap and enjoy.

Get the full recipe for my Avocado Egg Salad.