Avocado Egg Salad
- Number of Servings: 4
Ingredients
6 Large Eggs3 T Water3 T Cider Vinegar2 T Splenda1/4 C Finely Chopped Celery1/4 C Mashed Avocado1 T Mayonnaise with Olive oil1 t Lemon Juice3/4 t Dijon Mustard1/2 t Black Pepper1/2 t Kosher Salt
Cook Eggs and set aside in an ice bath to cool enough to handle.
Combine water, cider vinegar, splenda, and celery; place in microwave for 6 minutes. Set aside to cool.
Combine avocado, mayonnaise, mustard, lemon juice, salt and pepper and stir until smooth.
Peel eggs; discard shells. Slide eggs in half lengthwise and remove the yolks from two of the eggs. Chop two cooked egg whites and remaining four eggs with yolks.
Combine eggs with avocado mixture.
Chill until ready to eat.
Serve on whole grain bread or placed inside of a cored out tomato for a refreshing and light meal.
Serving Size: 1/4 Cup
Number of Servings: 4
Recipe submitted by SparkPeople user CBECKETT5.
Combine water, cider vinegar, splenda, and celery; place in microwave for 6 minutes. Set aside to cool.
Combine avocado, mayonnaise, mustard, lemon juice, salt and pepper and stir until smooth.
Peel eggs; discard shells. Slide eggs in half lengthwise and remove the yolks from two of the eggs. Chop two cooked egg whites and remaining four eggs with yolks.
Combine eggs with avocado mixture.
Chill until ready to eat.
Serve on whole grain bread or placed inside of a cored out tomato for a refreshing and light meal.
Serving Size: 1/4 Cup
Number of Servings: 4
Recipe submitted by SparkPeople user CBECKETT5.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 11.3 g
- Cholesterol: 285.0 mg
- Sodium: 142.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.3 g
- Protein: 10.1 g
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