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Egg Salad with Avocado and Roasted Cauliflower

Utilizing avocado and greek yogurt, this egg salad is low in fat and high in protein. It even sneaks in a serving of vegetables! Try it in a whole grain wrap or on top of some fresh mixed greens. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 16 Ounces Cauliflower Florets
  • 1/3 Cup Avocado
  • 3 Whole Hard-boiled Eggs
  • 3 Hardboiled Egg Whites 9tbs
  • 1/3 Cup Green Onion, Diced
  • 1/3 Cup Red Onion, Diced
  • 3 Tbsp Fage 2% Plain Greek Yogurt
  • 1 Tsp Lemon Juice
  • 1 Tsp Salt
  • 3/4 Tsp Onion Powder
  • 1/8 Tsp Black Pepper
  • 1/8 Tsp Cayenne (Red Pepper)
  • 1/2 Tsp Garlic Powder

Instructions

  1. Preheat oven to 450 Farenheit and prepare a baking sheet with either a light spray of olive oil or a piece of foil. 

  2. While you wait for the oven to preheat, put about 6 cups of water and 6 eggs in a medium pot and bring to a boil on the stove. Once water is boiling let the eggs cook for 12 minutes on medium-high heat. Remove water from pot and let eggs cool. 

  3. Once oven is fully heated, add cauliflower florets to the baking sheet and cook for 20-25 minutes or until golden and tender. Let cool.

  4. Peel the hardboiled eggs. Remove the hardened yoke from 3 of the eggs. This reduces the fat and cholesterol. 

  5. Place all eggs, egg whites, roasted cauliflower, all seasonings, diced green onion, diced red onion, avocado, and greek yogurt in a medium bowl and begin mashing with a fork. Continue to mash the egg salad until ingredients are distributed but chunks of eggs and avocado still remain. 

  6. Serve with bread or on top of a salad. 

Notes

Nutrition Facts (Per Serving)

  • Calories: 197
  • Fat: 9g
  • Carbs: 13g
  • Sugar: 5g
  • Protein: 16g