Preparation Time: 10 mins
Cooking Time: 10 mins
Meal type:
Side Dishes
Salads and Salad Dressings
Lunch
Rating:
FatSecret Members Average Rating
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Classic egg salad, but with no guilt. Made with avocado, replacing the mayonnaise.
Ingredients
Directions
- Boil and peel eggs. Mash in a bowl.
- Scoop out avocado and add to eggs. Add remaining ingredients.
- Mash, stir and mix all together.
- Note: serve on bread, with your favorite salad, in a wrap or with ham.
233 members have added this recipe to their cookbook.
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Reviews
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I just put all the ingredients together. I did not have any onions, so I used onion powder(to taste), and ground mustard instead of dijon. It was tasting pretty good, but I refridgerated it for later for all the seasonings to mix together.
10 Mar 13 by member: Pam Gorman
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Great tasting! We spread the egg salad on low-carb, high-fiber wraps with lettuce. It made a wonderful meal.
09 Mar 13 by member: jwill77nc2
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Nutritional Summary:
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There are 337 calories in 1 serving of Avocado Egg Salad.
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Calorie Breakdown: 66% fat, 16% carbs, 17% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1410 kj
337 kcal
Protein
15.2g
Fat
25.56g
Saturated Fat
5.424g
Trans Fat
0g
Polyunsaturated Fat
3.299g
Monounsaturated Fat
14.062g
Cholesterol
424mg
Carbohydrates
14.2g
Sugar
3.66g
Fibre
7.5g
Sodium
319mg
Potassium
624mg
Calorie Breakdown:
Carbohydrate (17%)
Fat (66%)
Protein (17%)
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*Based on an RDI of 2000 calories
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