Avocado Egg Salad

1 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Serving Size: 1 cup
  • Start to Finish: 20 mins
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Avocado Egg Salad
Ingredients
1
lemon
1/4
cup mayonnaise
1
tablespoon water
5
hard-cooked eggs, peeled
 
Salt
 
Ground black pepper
1
avocado, halved, seeded, peeled, and coarsely chopped
1/4
cup slivered red onion
1
large tomato, thinly sliced
1/4
cup chopped walnuts, toasted
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.
Nutrition Facts (Avocado Egg Salad)
    Per serving:
  • 308 kcal cal.,
  • 27 g fat
  • (5 g sat. fat,
  • 11 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 239 mg chol.,
  • 243 mg sodium,
  • 8 g carb.,
  • 4 g fiber,
  • 3 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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