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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.
Recipe: Avocado Egg Salad
Serving in this recipe: 4
|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.
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