• 5 Ratings

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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • Coarsely chop remaining hard-cooked eggs. Add to mayonnaise mixture along with avocado and onion; stir to coat.

  • 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

308 calories; 27 g total fat; 5 g saturated fat; 11 g polyunsaturated fat; 9 g monounsaturated fat; 239 mg cholesterol; 243 mg sodium. 405 mg potassium; 8 g carbohydrates; 4 g fiber; 3 g sugar; 10 g protein; 0 g trans fatty acid; 728 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 75 mcg folate; 1 mcg vitamin b12; 52 mg calcium; 1 mg iron;


5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0