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
Avocado Egg Salad
Nutritional Highlights (per serving)
|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|
|8||slices whole wheat bread|
|As needed||Salt and freshly ground black pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%