LIGHT AVOCADO EGG SALAD
I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!
Provided by K-Dub
Categories Salad Egg Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
- Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.5 g, Cholesterol 372 mg, Fat 13.7 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 3.6 g, Sodium 157.4 mg, Sugar 1.1 g
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Mer Mat
[email protected]Not bad! I thought the avocado was a bit too overpowering, but my husband really enjoyed it. I think next time I'll try using less avocado and more egg.
ben andrews
[email protected]This is my new go-to egg salad recipe! It's so light and refreshing, and the avocado adds a delicious touch. I also love that it's a healthier alternative to the traditional egg salad recipes.
Mohamed Yagere
[email protected]I was pleasantly surprised by this recipe! I'm not a huge fan of avocado, but it really worked well in this salad. It added a nice creaminess and richness without being too overpowering. The salad was also very easy to make and came together in just
Faye Vice
[email protected]This avocado egg salad was a hit! I love that it's a lighter version of the classic recipe, and the avocado adds a delicious creaminess. I also appreciate that it's easy to make and can be tailored to your own preferences. I added some chopped celery