Avocado Egg Salad

With plenty of healthy fats and protein, this low carb lunch will keep you full until dinner. Enjoy with a side of fresh fruit.

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Start to Finish: 20 mins

Avocado Egg Salad

Directions

  1. Finely shred lemon peel from lemon and juice lemon to get 2 tablespoons. In a large bowl stir together lemon juice, mayonnaise, and the 1 tablespoon water. Use a fork to mash one of the hard-cooked egg yolks into mayonnaise mixture. Season to taste with salt and pepper.
  2. Coarsely chop remaining hard-cooked eggs. Add to mayonnaise mixture along with avocado and onion; stir to coat.
  3. To serve, spoon egg mixture over tomato slices. Top with walnuts and desired amount of lemon peel. If desired, season with additional salt and pepper.
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Nutrition Facts (Avocado Egg Salad)

  • Per serving:
  • 308 kcal ,
  • 27 g fat
  • (5 g sat. fat ,
  • 11 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 239 mg chol. ,
  • 243 mg sodium ,
  • 8 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 10 g pro.
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