Avocado Egg Salad
This healthy egg salad is made extra creamy from the addition of avocado. Such a tasty twist on the traditional egg salad. The nutrition information is for the egg salad only and doesn’t include info on lettuce if you choose to make lettuce wraps with this.
Ingredients
- ▢6 large boiled eggs
- ▢2 medium ripe avocado diced
- ▢1/2 lemon
- ▢1/4 cup minced red onion
- ▢2 teaspoons fresh dill
- ▢½ teaspoon salt
- ▢½ teaspoon pepper
Instructions
- Peel and dice the boiled eggs and place in a medium mixing bowl.
- Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs.
- Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.
- Serve immediately.
Notes
If you’d like more of a dressing on your egg salad, mash half of the avocado with a fork before adding it to the egg salad. It will coat the eggs nicely.
This avocado egg salad is best served immediately or within a few hours of making as the avocados will start to brown otherwise. To keep the avocados from turning as long as possible, squeeze an extra bit of lemon juice over the top of the mixture and press plastic wrap directly onto the egg salad.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 187mgSodium: 242mgFiber: 3gSugar: 1g
(Nutrition is estimated and will vary based on actual ingredients used)
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