Easy Avocado Egg Salad
Avocado Egg Salad - fresh and healthy, filled with herbs and a touch of mayo! Super tasty on a ciabatta roll!
Ingredients
- 2 medium avocados
- 8 large hard boiled eggs peeled and chopped
- 2 stalks green onion sliced thin
- 1/4 cup chopped fresh parsley
- 2 tbsp mayonnaise regular or light
- 1 tbsp fresh thyme
- 1 tbsp fresh lemon juice about 1/2 medium lemon
- dash seasoned salt
- dash black pepper
Instructions
- Add all the ingredients to a medium mixing bowl. Gently stir (to not smash up the eggs) until well blended.
- Pile onto a sandwich roll, bread or lettuce leaf (keto friendly) and enjoy!
- Store leftovers in the refrigerator for up to 2 days.
Equipment Used
Nutrition Facts
Nutrition Facts
Easy Avocado Egg Salad
Serving Size
0.5 cup
Amount per Serving
Calories
226
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Cholesterol
249
mg
83
%
Sodium
124
mg
5
%
Potassium
441
mg
13
%
Carbohydrates
8
g
3
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
10
g
20
%
Vitamin A
750
IU
15
%
Vitamin C
14
mg
17
%
Calcium
52
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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