Avocado Egg Salad

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Total Time: 5 min

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Prep Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 360

Total Fat 14g

Saturated Fat 3g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 95mg

Sodium 730mg

Total Carbs 48g

Dietary Fiber 8g

Total Sugars 8g

Protein 14g

Potassium 560mg

Vitamin A 190 IU; Vitamin C 5 mg; Calcium 74 mg; Iron 2.5 mg; Vitamin D 28 IU; Folate 77 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 8%; Iron 15%

*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.

Simple and delicious. A green twist on the classic egg salad, with added California Avocados. Contains 27% DV Protein, 15% DV Potassium as well as 32% Dietary Fiber

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Serves: 4

Ingredients
Instructions

2 hard-boiled eggs, chopped 2 hard-boiled egg whites, chopped 2 ripe, Fresh California Avocado, pitted and peeled 1 Tbsp. plain Greek yogurt 1 Tbsp. fresh lemon juice 2 Tbsp. green onion, chopped 1/4 tsp. Dijon mustard 8 slices whole wheat bread As needed Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs, egg whites, avocado, Greek yogurt, lemon juice, green onion, and Dijon mustard. Mash with a fork until you reach desired consistency. Season with salt and black pepper, to taste.
Spread avocado egg salad between two slices of bread to make a sandwich. Serve immediately.

Note-the salad is best the day it is made.

*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.