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
Total Time: 5 min
Prep Time: |
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%
Ingredients2 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados