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5
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6
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Avocado Egg Salad
This Avocado Egg Salad can be made lighter with no mayo, making for an incredibly healthy sandwich filling or toast topping!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
lunch
Cuisine:
American
Servings:
4
Calories:
154
kcal
Author:
Karlynn Johnston
Ingredients
3
hard boiled eggs, chopped roughly
1
avocado, peeled, pitted and diced
1/4
cup
green onions, chopped
1
teaspoon
prepared or dijon mustard
1
teaspoon
vinegar
1
tablespoon
mayonnaise
salt and pepper to taste
Instructions
Take 1/4 of the avocado chunks, place in a medium sized bowl and smash until smooth.
Mix in the remaining avocado chunks, eggs, onions, mustard and if desired, mayo. Salt and pepper to taste.
Serve on open faced toasted bread or as a sandwich filling.
Notes
This Avocado Egg Salad can be made lighter with no mayo
Nutrition
Calories:
154
kcal
|
Carbohydrates:
5
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Cholesterol:
124
mg
|
Sodium:
87
mg
|
Potassium:
306
mg
|
Fiber:
3
g
|
Vitamin A:
315
IU
|
Vitamin C:
6.2
mg
|
Calcium:
29
mg
|
Iron:
1
mg