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Green Egg Salad

  • Author: Robin Barrie


I have always been a fan of “salads”: tuna salad, chicken salad, and egg salad. And I will admit that I do enjoy the taste of mayonnaise. Since it is high in cholesterol and saturated fat, I love finding alternative recipes to make healthy, but tasty dishes. With tuna I often use olive oil, lemon juice, and vegetables. This morning I tried something different with eggs: I used avocado. Since avocado is a fat like mayonnaise, it has a similar “mouth feel”, so I found it to be very satisfying! Give this a try and let me know what you think.


  • 3 boiled egg whites
  • 1/2 small avocado
  • salt and pepper to taste
  • squeeze of lemon juice
  • red chili flakes
  • 4 sliced cherry tomatoes


  1. Chop up three egg whites in a bowl.
  2. Mash in avocado with a fork.
  3. Squeeze in the juice of a sliced lemon wedge. Add salt and pepper to taste, and red chili flakes if desired.
  4. Spread on a rice cake, all grain bread, or place on top of a salad. Top with cherry tomatoes.
  5. Feel free to add other chopped vegetables too, such as onion, pepper, celery, or even kale. Enjoy!!!