More In The Kitchen
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 LoveOneToday.com/recipes
This recipe aired April 14, 2014.