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Add a photoReplace the mayo in traditional egg salad with avocado.
Ingredients
Directions
- Place eggs in saucepan and cover with cold water. Bring to a boil and cook for 3 minutes. Rinse under cold water until cool. I generally add ice to the water. Once cold, peel and chop egg.
- Mash avocado with fork and mix with chopped egg. Season well with salt and pepper.
- Spread over multigrain bread. Top with lettuce and another slice of bread.
- Tip: I suggest making only what will be eaten right away. Since no lime/lemon juice is added to prevent browning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 74 | |
| Calories from Fat 51 | 69% |
| Total Fat 5.71g | 7% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 48mg | 2% |
| Potassium 128mg | 4% |
| Total Carbs 1.72g | 0% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.37g | 0% |
| Protein 4.49g | 7% |
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