Avocado Egg Salad
You can never have too many salad recipes, so give Avocado Egg Salad a try. This recipe serves 3. One serving contains 272 calories, 9g of protein, and 23g of fat. For $1.38 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 114888 people were impressed by this recipe. It is brought to you by Two Peas and Their Pod. If you have lemon juice, salt and pepper, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. From preparation to the plate, this recipe takes around 5 minutes. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes include Avocado Egg Salad, Avocado Egg Salad, and Avocado Egg Salad.
Servings: 3
Preparation duration: 5 minutes
Ingredients:
2 small avocados, pitted and peeled
1/4 teaspoon Dijon mustard
2 hard boiled egg whites, chopped
2 hard boiled eggs, chopped
2 tablespoons chopped green onion
1 tablespoon fresh lemon juice
1 tablespoon plain Greek yogurt (we use Chobani)
Salt and freshly ground black pepper, to taste
Equipment:
Cooking instruction summary:
1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste. Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
Step by step:
In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste. Serving suggestions
1. Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.
Nutrition Information:
covered percent of daily need
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