Avocado Egg Salad Cups

HomeRecipesDiet10g Carbs or LessAvocado Egg Salad Cups

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 230

Total Fat 20g

Saturated Fat 3g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 12g

Cholesterol 95mg

Sodium 115mg

Total Carbs 10g

Dietary Fiber 8g

Total Sugars 1g

Protein 5g

Potassium 608mg

Vitamin A 46 mcg; Vitamin C 10 mg; Calcium 28 mg; Iron 1 mg; Vitamin D 1 mcg; Folate 112 mcg; Omega 3 Fatty Acid 0.16 g

% Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 2%; Iron 6 %; Vitamin D 6%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This is an easy grab-and-go snack filled with cubed California Avocados, hard-boiled eggs and herbs.

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Serves: 4

Ingredients
Instructions

2 ripe, Fresh California Avocados, halved and seeded 2 hard-boiled eggs, cubed 1 tsp. chopped chives 1 tsp. chopped dill 1/8 tsp. salt, to taste 1/8 tsp. pepper, to taste

Using a spoon, hollow out the avocado halves (keeping the peel in one piece) and cut the fruit into small cubes.
Combine the egg cubes and avocado cubes into a bowl with the chives, dill, salt and pepper.
Fill the hollowed out avocado halves with the mixture and serve.

Serving Suggestion: A quick grab-and-go snack or appetizer.

Beverage Pairing: Glass of sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.