Avocado Egg Salad

Name: Avocado Egg Salad
Yield: 4 servings
Ingredients: 1 Avocado; 6 Eggs, whole large; 1/3 Cup Mayonnaise; 1 Tablespoon Mustard; 1/8 Cup Parsley; 1 Tablespoon Lemon Juice; 1/2 Teaspoon Sea Salt; 1/4 Teaspoon Black Pepper, ground; 1/4 Teaspoon Paprika, ground

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!

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

Directions

Add parsley to work bowl and run ON until minced.

Add the remainder of ingredients, except egg whites, into the work bowl and run ON for 5 seconds until chunky/smooth texture.

Add egg whites into the mixture and PULSE 4 times until egg whites are a uniform chop.

Transfer into a serving bowl and serve as a dip, as an avocado toast, as a sandwich spread, or add a scoop to your green salad.

See Nutrition Info

Nutritional information

Recipe: Avocado Egg Salad

Serving in this recipe: 4

Calories: 240.9
Total Fat: 20.5 g	31.5%
Saturated Fat: 4.2 g	20.9%
Cholesterol: 285.3 mg	95.1%
Sodium: 599.8 mg	25%
Total Carbs: 4.5 g	1.5%
Dietary Fiber: 2.8 g	11.3%
Sugar: 0.7 g
Protein: 10.5 g	21%
Vitamin A: 9.1%	Vitamin C: 12.9%
Calcium: 5.3%	Iron: 9.7%