Curried Avocado Egg Salad
- Number of Servings: 4
Ingredients
264 grams (2) ripe avocado184 grams (4) egg15 grams (2) green onion 28 grams (1 small) raw carrot 130 grams (.5 cup) plain yogurt70 grams (.5 cup) cucumber with peel 19 grams (2 Tbsp) lemon juice5 grams (2 tsp) curry powder 1 gram (.25 tsp) salt 2 grams (0.5 tsp) lemon pepper paprika to garnish
Hard boil and shell the eggs.
Chop the green onions; grate the carrot; chop the cucumber.
Cut the avocados in half lengthwise.
Remove the avocado pits and discard.
Scoop the avocado pulp. (Retain the shells.)
Mash avocado pulp, eggs, and all other ingredients (except paprika) in a mixing bowl with a fork.
Stuff avocado shells with the mixture.
Sprinkle paprika for garnish.
Refrigerate if not serving immediately.
Serving Size: makes 4 180-gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Chop the green onions; grate the carrot; chop the cucumber.
Cut the avocados in half lengthwise.
Remove the avocado pits and discard.
Scoop the avocado pulp. (Retain the shells.)
Mash avocado pulp, eggs, and all other ingredients (except paprika) in a mixing bowl with a fork.
Stuff avocado shells with the mixture.
Sprinkle paprika for garnish.
Refrigerate if not serving immediately.
Serving Size: makes 4 180-gram servings
Number of Servings: 4
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Nutritional Info Amount Per Serving
- Calories: 218.3
- Total Fat: 16.6 g
- Cholesterol: 176.1 mg
- Sodium: 270.8 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 5.7 g
- Protein: 8.7 g
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