Avocado Black Bean Egg Salad

Avocado Black Bean Egg Salad

This egg salad couldn’t be easier! I omit a few of the yolks since we’ve got extra fat coming from the avocado– but you don’t miss out on any flavor! Those creaminess levels are prime!


  • 1/2 avocado mashed
  • 1/4 cup black beans drained & rinsed
  • black pepper to taste
  • 4 boiled egg whites reserve yolks for another use
  • 2 boiled eggs
  • 1/4 cup celery chopped
  • 2 tsp dijon mustard
  • 3 Tbsp greek yogurt
  • 1-2 tsp lemon juice
  • salt to taste
  • Procedure

  • Chop boiled egg and whites.
  • In a bowl, combine chopped eggs, celery, and black beans.
  • In a separate bowl, combine yogurt, avocado, Dijon, lemon juice and salt & pep. Season to taste.
  • Toss eggs mixture in liquid
  • Serve plain, on bread for a sandwich, or even in a bell pepper!
  • Nutritional Info

    Serving: 1 Serving
    yields 2 large servings servings
    Calories: 239

    • 11g Carbs

    • 13g Fat

    • 19g Protein

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