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10 mins
Easy
250 cal
4 ppl
Ingredients
1
Avocado
6
Eggs, whole large - hard-boiled and peeled, yolks and whites separated
1/3 cup
Mayonnaise
1 tbsp
Mustard
1/8 cup
Parsley - stems removed, packed
1 tbsp
Lemon Juice
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper, ground
1/4 tsp
Paprika, ground - for garnish
Filling and flavorful, this easy-to-make avocado egg salad is the perfect spread for sandwiches or topping for your favorite salads. You can also enjoy it as a dip!
Nutritional Information
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Add parsley to the work bowl and run ON until minced.
2
Add the remainder of the ingredients, except egg whites, into the work bowl and run ON for 5 seconds.
3
Add egg whites into the mixture and PULSE 4 times until egg whites are a uniform chop.
4
Transfer into a serving bowl and serve as a dip, as an avocado toast, or as a sandwich spread, or add a scoop to your green salad.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
