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Avocado Egg Salad
Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6 Sandwiches
Calories: 205 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 8 large eggs
- 1 large avocado
- ¼ cup mayonnaise
- ¼ cup minced fresh dill
- 2 tablespoon minced chives
- 2 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the 8 large eggs to a saucepan and fill with cold water. Bring the water to a rolling boil, then immediately remove from heat. Cover and let the eggs stand for 10-12 minutes.
- Take the eggs out of the water and let them cool in an ice bath.
- Peel and chop the eggs and add them to a medium-sized bowl. Dice the 1 large avocado and add it to the bowl with ¼ cup mayonnaise, ¼ cup minced fresh dill, 2 tablespoon minced chives, 2 tablespoon dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper.
- Mix well and mash the avocado as you mix. Spread on bread or use with your favorite crackers.
Cup of Yum
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
222mg
(74%)
Sodium
395mg
(16%)
Potassium
271mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
570IU
(11%)
Vitamin C
6mg
(7%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Sandwiches
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 222mg | 74% |
| Sodium | 395mg | 16% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.