Avocado Egg Salad
Tasty egg salad made with avocado instead of mayo! Lower in saturated fat, higher in healthy monounsaturated fat and fiber.
Servings: 4 1/2 cup
Calories: 180kcal
Ingredients
- 1 avocado
- 6 hard boiled eggs chopped
- 1 celery stalk diced
- 2 tsp Dijon mustard
- 2 Tbs apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp dill weed dried
- 1/4 tsp salt
Instructions
- In a medium bowl, mash the avocado.
- Add remaining ingredients. Serve on whole grain bread, over lettuce or with low sodium crackers!
Notes
Nutrition Facts (per 1/2 cup): 180 calories, 13g fat, 3g saturated fat, 280mg cholesterol, 312mg sodium, 4g carbohydrate, 3g fiber, 0g added sugar, 10g protein, 51mg calcium, 312mg potassium, 156mg phosphorus, 6mg oxalate
it would be really nice if you could adjust the quantity I am just one person and a one person household
Thank you for the suggestion!
Eggs can be eaten about 2 x a week at stage 3 renal disease. Of course limited salt. I miss the salt. Making salmon patties for lunch. Water crackers & Brie cheese.
This looks delicious and I’ve always loved egg salad but I’ve been told not to eat eggs with Stage 3A CKD?
Everyone has different nutrition recommendations for kidney disease. Here is an article that goes over how a “renal diet” is different for everyone! My guess is you are able to fit eggs in to a diet for CKD stage 3A, but certainly ask your dietitian what is best for you!