Avocado Egg Salad

Name: Avocado Egg Salad
Yield: 4 servings
Ingredients: 1 Avocado; 6 Eggs, whole large; 1/3 Cup Mayonnaise; 1 Tbsp Mustard; 1/8 Cup Parsley; 1 Tbsp Lemon Juice; 1/2 Tsp Sea Salt; 1/4 Tsp Black Pepper, ground; 1/4 Tsp 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 the work bowl and run ON until minced.

Add the remainder of the ingredients, except egg whites, into the work bowl and run ON for 5 seconds.

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, or 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: 250
Total Fat: 21 g	31.6%
Saturated Fat: 4.5 g	21%
Cholesterol: 285.4 mg	95.1%
Sodium: 601.2 mg	25%
Total Carbs: 4 g	1.5%
Dietary Fiber: 2 g	11.3%
Sugar: less than 1 gram.
Protein: 10 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.

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.