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:
5min
Prep Time:
5min
Nutritional Highlights (per serving)
Ingredients
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
NUTRITION INFORMATION
PER SERVING
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%
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