Avocado Egg Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 119.0
- Total Fat: 8.7 g
- Cholesterol: 124.8 mg
- Sodium: 192.9 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 2.0 g
- Protein: 7.2 g
View full nutritional breakdown of Avocado Egg Salad calories by ingredient
Introduction
This is a delicious alternative to traditional egg salad. The red wine vinegar should help to keep the avocado from turning in the fridge, but you can also press cling wrap tightly to the food in order to help it keep longer. This is a delicious alternative to traditional egg salad. The red wine vinegar should help to keep the avocado from turning in the fridge, but you can also press cling wrap tightly to the food in order to help it keep longer.Number of Servings: 6
Ingredients
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8 large eggs, hard boiled with yolks removed
4 hard boiled egg yolks
1 medium Hass avocado
1 tbsp. light mayo or miracle whip
2 tsp. red wine vinegar
dash salt & pepper to taste
Tips
Recipe adapted from and photo courtesy of www.skinnytaste.com
Directions
Hard boil fresh eggs for ten minutes on high heat, then submerge in ice water to stop cooking. Peel immediately for best results. Discard 4 of the 8 yolks. Score avocado lengthwise all the way around then twist apart. Discard pit and scoop flesh out with a spoon. Chop the egg whites, remaining yolks, and avocado. Mix egg yolks, mayo, vinegar, and avocado. Stir in chopped egg whites and add salt and pepper to taste. Serve in wraps, on a bed of lettuce, or between cucumber slices.
Serving Size: makes 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALISON_MCKINNEY.
Serving Size: makes 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALISON_MCKINNEY.
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