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Jalapeno, Caper, and Avocado Egg Salad
Jalapeno, Caper, & Avocado Egg Salad combines hard boiled eggs and a lot of other yummy ingredients to add crunch and saltiness in each bite. It is a great way to use leftover hard boiled eggs and will be a big hit at parties, especially in spring and summer. You can double or triple the recipe depending on the size of your group.
Servings: 2 servings
Calories: 283 kcal
Course:
Main Course , Appetizer
Ingredients
- 4 hard boiled eggs
- 1 tbsp reduced fat mayonnaise
- ½ tbsp Dijon mustard
- ½ tsp lemon juice
- 1 Jalapeño seeded and chopped
- 1 tbsp capers drained
- ½ avocado chopped
- ½ red pepper chopped
- 1 tbsp red onion chopped
- 1 tbsp cilantro chopped
- 5 green olives chopped
- optional-slices of large tomato
Instructions
- In a small bowl, mix mayonnaise, dijon mustard, and lemon juice and set aside
- Peel hard boiled eggs and chop into small pieces (I removed the yolks from two of the eggs)
- In a bowl, combine eggs with the remaining ingredients
- Add mayonnaise mixture and stir until well combined
- Optional-serve on slices of tomato
Cup of Yum
Nutrition Information
Calories
283kcal
(14%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Cholesterol
374mg
(125%)
Sodium
498mg
(21%)
Potassium
432mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1640IU
(33%)
Vitamin C
51.8mg
(58%)
Calcium
61mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 283
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 374mg | 125% |
| Sodium | 498mg | 21% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1640IU | 33% |
| Vitamin C | 51.8mg | 58% |
| Calcium | 61mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.