Avocado Egg Salad
TASTYTIP:
Serve on a bed of romaine lettuce with sliced grape tomatoes.
Nutrients per 1/2-cup serving: Calories: 100, Total Fat: 4.5 g, Sat. Fat: 1 g, Carbs: 6 g, Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Sodium: 300 mg, Cholesterol: 0 mg
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(1 Votes)
Ingredients
- • 10 hard-boiled egg whites, diced
- • 1⁄3 cup onions, diced
- cup • 1/2 cup celery, diced
- tbsp • 8 tbsp avocado, mashed
- tbsp • 1 tbsp Dijon mustard
- tsp • 1 tsp paprika
- tsp • 1/2 tsp ground black pepper
- Pinch • Pinch sea salt (optional)
Details
Servings 4
Preparation time 15mins
Cooking time 15mins
Preparation
Step 1
In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
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