Avocado Egg Salad

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 Avocado Egg Salad

Total Time: 5 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 360
Total Fat 14g
Saturated Fat 3g
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

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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
  1. 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.
  2. 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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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