Avocado Egg Salad
If you have about 45 minutes to spend in the kitchen, Avocado Egg Salad might be a tremendous dairy free and lacto ovo vegetarian recipe to try. This recipe makes 2 servings with 527 calories, 21g of protein, and 36g of fat each. For $1.7 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have avocado, red onion, mustard powder, and a few other ingredients on hand, you can make it. 321 person were impressed by this recipe. Several people really liked this salad. It is brought to you by The Corner Kitchen. Overall, this recipe earns an excellent spoonacular score of 88%. Users who liked this recipe also liked Avocado Egg Salad, Avocado Egg Salad, and Avocado Egg Salad.
Servings: 2
Ingredients:
1 medium avocado, diced
baby arugula
1/2 teaspoon black pepper
1 celery stalk, diced
4 hard boiled eggs, peeled & chopped
2 tablespoons mayonnaise
4 slices multigrain bread, toasted
1/2 teaspoon mustard powder
sliced red onion
1/2 teaspoon salt
Equipment:
bowl
Cooking instruction summary:
Combine chopped eggs, avocado, celery, mayonnaise (or Greek yogurt), mustard powder, salt and pepper in a medium bowl. Stir well to fully combine, while mashing to avocado. Season with additional salt & pepper, to taste.Divide egg salad between 2 pieces of multigrain toast, top with sliced red onion and baby arugula.
Step by step:
1. Combine chopped eggs, avocado, celery, mayonnaise (or Greek yogurt), mustard powder, salt and pepper in a medium bowl. Stir well to fully combine, while mashing to avocado. Season with additional salt & pepper, to taste.Divide egg salad between 2 pieces of multigrain toast, top with sliced red onion and baby arugula.
Nutrition Information:
covered percent of daily need
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