Avocado Egg Salad

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

1

Add parsley to work bowl and run ON until minced.

2

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

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, as a sandwich spread, or add a scoop to your green salad.

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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Can be made with

Magic Bullet Kitchen Express

Magic Bullet Kitchen Express

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