Delicious Avocado Egg Salad recipe

All Recipes Salad Egg Salad Recipes

Ingredients

4 eggs
½ avocado - peeled, pitted and diced
2 stalks celery, finely chopped
2 tablespoons prepared mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Nutrition Info

230.3 calories
carbohydrate: 8.7 g
cholesterol: 327.4 mg
fat: 16.8 g
fiber: 4.8 g
protein: 13.4 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1497.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.

  2. Peel and rinse eggs under cold water to cool, cube eggs.

  3. Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.

Recipe Yield

2 servings

Recipe Note

Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite.

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