Avocado Egg Salad
Avocado replaces the mayo in this easy and delicious egg salad! Serve it on toasted bread, croissants, or bagels, or use it to make lettuce wraps. It's easy, light, and a great summer recipe.
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Servings: 2 sandwiches
Ingredients
- 1/4 cup mashed avocado from about 1/2 a medium avocado
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 teaspoon chives chopped
- 4 hard-boiled eggs finely chopped
Instructions
- In a medium bowl, combine the mashed avocado, lemon juice, salt, and chives until combined.
- Add the chopped hard-boiled eggs and stir until well combined.
Nutrition Estimate
Calories: 192kcal | Carbohydrates: 3.4g | Protein: 13.2g | Fat: 14g | Saturated Fat: 3.7g | Polyunsaturated Fat: 8.9g | Cholesterol: 372mg | Sodium: 725.7mg | Fiber: 2g | Sugar: 0.5g
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