Avocado Egg Salad

Avocado Egg Salad

Eggs are a great source of protein for gastric sleeve, gastric bypass, and lap band patients. A large egg has only 80 calories, but has 6 grams of high quality protein. Eggs are easily digestible and can be enjoyed for breakfast, lunch, or dinner.

This recipe takes the incredible egg to the next level. By combining protein rich eggs with the monounsaturated fat and fiber of the avocado, you get a meal that is a winning combination. Now, you may be thinking about all the fat and cholesterol and wonder how that can be called a winning combination? Don’t fret. Although eggs are high in cholesterol, studies now show that eating eggs does not significantly raise your blood cholesterol levels. And yes, avocados are rich in fats, but they are a great source of heart healthy fats.

Another benefit of fats is that they help you feel full and satisfied. The fiber in the avocado also contributes to feeling fuller for longer. When you feel full and satisfied, it’s much easier to resist temptation and stay away from high calorie foods, which can help you reduce your overall caloric intake. Since the goal of bariatric surgery is weight loss and better health, consuming foods in your post bariatric surgery diet that are both good for you and that can help you lose weight is key. Eggs and avocados are examples of two foods which can contribute to better health and weight loss. And this recipe puts them together deliciously.

One note of caution: If you are a diabetic, you should pay close attention the amount of cholesterol you eat to reduce your risk of heart disease. Eggs contain about 180 mg of cholesterol, which is close to the 200 mg daily threshold. To reduce the amount of cholesterol in this egg salad, you can discard the yolks from 3 of the eggs before chopping to halve the amount of cholesterol. Don’t worry about the cholesterol in avocado: there is none.

Avocado Egg Salad

  • 6 eggs, hard boiled
  • 1 ½ avocados, peeled and mashed
  • 1 tbsp red onion, minced
  • 1 ½ tbsp lemon juice
  • ½ tsp sea salt

Directions:

  1. Peel avocados. Scoop into a bowl and mash with lemon juice and salt. You can leave the avocado chunky if desired.
  2. Mince onion. Add to avocado.
  3. Roughly chop the peeled hard boiled eggs. Add to avocado mixture.
  4. Mix the eggs into the avocado until blended.
  5. Refrigerate until you’re ready to eat. Enjoy on a multigrain toast point, in lettuce wraps, in a whole wheat tortilla, or with fresh vegetable scoops (such as cucumbers, carrots, peppers, or celery).


This recipe is offered by Dr. Shillingford, M.D., P.A., a board certified surgeon specializing in advanced laparoscopic and obesity surgery. Dr. Shillingford performs gastric sleeve, gastric bypass, and adjustable lap band surgery for those seeking to improve their lives through weight loss, better nutrition, and improved fitness. Dr. Shillingford’s weight loss surgery patients come from all over Florida for his exceptional services, including Boca Raton, Delray Beach, Wellington, Miami, Parkland, and Fort Lauderdale, and even as far away as New York, and Texas. If you are interested in learning more about obesity surgery, please call Dr. Shillingford’s office at (561) 483-8840 to schedule a free informational session to learn more about gastric sleeve, gastric bypass, and lap band surgeries.

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