Avocado Egg Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Avocado Egg Salad calories by ingredient
Number of Servings: 4
Ingredients
-
6 Large Eggs
3 T Water
3 T Cider Vinegar
2 T Splenda
1/4 C Finely Chopped Celery
1/4 C Mashed Avocado
1 T Mayonnaise with Olive oil
1 t Lemon Juice
3/4 t Dijon Mustard
1/2 t Black Pepper
1/2 t Kosher Salt
Directions
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.