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