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Avocado Egg Salad

Avocado Egg Salad
Total time:

5 min

Prep time:

5 min

Cook time:

n/a

Simple and delicious. A green twist on the classic egg salad, with added California Avocados. Contains 27% DV Protein, 15% DV Potassium as well as 32% Dietary Fiber

ingredients

Serving Size: 4

2 hard-boiled eggs, chopped
2 hard-boiled egg whites, chopped
2 ripe, Fresh California Avocado, pitted and peeled
1 Tbsp. plain Greek yogurt
1 Tbsp. fresh lemon juice
2 Tbsp. green onion, chopped
1/4 tsp. Dijon mustard
8 slices whole wheat bread
Salt and freshly ground black pepper, to taste

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Instructions

  1. In a medium bowl, combine the hard boiled eggs, egg whites, avocado, Greek yogurt, lemon juice, green onion, and Dijon mustard. Mash with a fork until you reach desired consistency. Season with salt and black pepper, to taste.
  2. Spread avocado egg salad between two slices of bread to make a sandwich. Serve immediately.

Note-the salad is best the day it is made.

Nutrition information per serving

Calories 360; Total Fat 14 g (Sat 3 g, Trans 0 g, Poly 3 g, Mono 7 g); Cholesterol 95 mg; Sodium 730 mg; Potassium 560 mg; Total Carbohydrates 48 g; Dietary Fiber 8 g; Total Sugars 8 g; Protein 14 g; Vitamin A 190 IU; Vitamin C 5 mg; Calcium 74 mg; Iron 2.5 mg; Vitamin D 28 IU; Folate 77 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 4%; Vitamin C 8%; Calcium 8%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

  • egg salad
  • sandwich
  • versatility

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