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Avocado Egg Salad

Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: Hope Danielson, Health & Wellness Director-County Market

Serves: 4 servings

•    1 ripe, halved avocado, seeded and peeled
•    6 hard boiled eggs, peeled and halved
•    1 tablespoon white wine vinegar
•    1 teaspoon Dijon mustard
•    1 teaspoon salt
•    3 diced green onion

Remove and discard yolks of two of the eggs; chop remaining whites and eggs; 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. Serve on bread or crackers.

Nutrition Information per serving:  Calories 176; Total Fat 13g (Sat. 3g, Trans 0g, Poly 2g, Mono 8g); Cholesterol 187 mg; Sodium 414mg; Carbohydrates 7g; Dietary Fiber 4g; Sugars 2g; Protein 9g

Recipe adapted from

This recipe aired April 14, 2014. Avocado Egg Salad

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