Easy Avocado Egg Salad

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Easy Avocado Egg Salad
Prep Time
5 mins
Cook Time
15 mins
Yield
4 servings
Recipe by: The Nutrition Twins

Enjoy a fresh twist on egg salad in just 20 minutes!

Ingredients

  • 1 avocado, pitted
  • 2 tablespoons Greek yogurt
  • 1 1/2 teaspoons lemon juice
  • 4 Eggland's Best Eggs (large), hard cooked
  • 3 tablespoons of celery, chopped
  • 1 tablespoon chives, chopped (you can use basil, dill or parsley if you prefer)
  • 1 dash of salt and black pepper, to taste
  • 1 pinch of smoked paprika
  • 8 slices whole wheat bread

Nutrition

Serving Size
1 Serving
Calories
285
Fat
14g
  Saturated Fat
6g
Cholesterol
175mg
Sodium
412mg
Carbohydrates
30g
Dietary Fiber
5g
Protein
13g
Preparation

Hard cook eggs: place eggs in a pot and fill with room temperature water until all the eggs are completely submerged. Bring to a boil then turn down to a low boil for approximately 12 minutes.

Once the eggs have cooled down, peel and chop into four pieces each

Scoop out avocado pulp into a medium bowl, combine with Greek yogurt and lemon juice and mash together with a fork. Combine eggs, celery and chives.

Season with salt and pepper to taste.

Spread half of the egg salad mixture onto a slice of whole wheat bread, top with a pinch of paprika, add a second slice of whole wheat bread and enjoy!

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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