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Info
DifficultyNovice
Preparation TimePrep - 5 Cook - 15 = Total 20 minutes
Serves2
Calories295 per serving
Nutritional Info
Protein 14 g / Carbohydrate 10 g / Dietary Fiber 5 g / Total Sugars 2 g / Total Fat 23 g / Saturated Fat 5 g / Cholesterol 374 mg
Description
Avocado Egg Salad

Enjoy this easy, delicious and healthy option for lunches, brunches or a healthy snack. This recipe is from Inspired Taste with Adam and Joanne Gallagher

Photos
Avocado Egg Salad
_Avocado Egg Salad
http://motivationsfitness.com/m/photos/get_image/file/f2d4779485ed28efbfcd5d5f90be573b.jpg
Ingredients

1 medium avocado, pitted and peeled

2 tablespoons light mayonnaise, or Greek yogurt

1 1/2 teaspoons fresh lemon juice

4 hard-boiled eggs, peeled and chopped

1 medium-length celery stalk, finely chopped (about 3 tablespoons)

1 tablespoon finely chopped chives, parsley or dill

Salt and fresh ground black pepper, to taste

Directions

    Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

ADAM AND JOANNE'S TIP

  • To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in the hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking.
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