Recipe Description:
You won’t miss other spreads when you add avocado to this egg salad that provides good fats with a rich and creamy texture. Enjoy as a sandwich, wrap, or top on your favorite crackers.
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Servings:
- Recipe serving size:
- Number of servings:
Ingredients:
- 1 ripe, fresh avocado, halved, pitted and peeled
- 6 hardboiled eggs, peeled and halved
- 1 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 cup onion, minced
- 2 Tbsp. chives, chopped (optional)
Instructions:
- Remove and discard yolks of two of the eggs, chop remaining whites and eggs and set aside.
- In a bowl, combine half of the avocado, vinegar, mustard, and salt. Mash until smooth. Dice remaining avocado and add to mixture along with eggs and onion, mix gently.
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (133g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat 13g | 16% | |
| Saturated Fat 3g | 16% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2g | - | |
| Monounsaturated Fat 6g | - | |
| Cholesterol 280mg | 93% | |
| Sodium 430mg | 19% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 3g | 10% | |
| Total Sugars 1g | - | |
| Includes 0g Added Sugars | 0% | |
| Protein 10g | - | |
| Vitamin D 2mcg | 8% | |
| Calcium 50mg | 4% | |
| Iron 2mg | 8% | |
| Potassium 306mg | 6% | |
| Vitamin A 123mcg | 15% | |
| Vitamin C 5mg | 6% | |
| Vitamin E 2mg | 10% | |
| Vitamin K 8mcg | 6% | |
| Thiamin 0.06mg | 6% | |
| Riboflavin 0.40mg | 30% | |
| Niacin 3mg | 20% | |
| Vitamin B6 0.24mg | 15% | |
| Folate 68mcg DFE | 15% | |
| (0mcg folic acid) | - | |
| Vitamin B12 0.67mcg | 30% | |
| Pantothenic Acid 2mg | 35% | |
| Choline 227mg | 40% | |
| Phosphorus 172mg | 15% | |
| Magnesium 21mg | 6% | |
| Zinc 1mg | 10% | |
| Selenium 23mcg | 40% | |
| Copper 0.13mg | 15% | |
| Manganese 0.09mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
