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Avocado Veggie Egg Salad
Avocado Veggie Egg Salad is an egg salad recipe that's full of healthy fats, flavor, veggies, fiber, and nutrients. It's a unique and lighter version of a traditional egg salad.
free from: gluten, dairy, tree nuts, peanuts, soy, shellfish, fish
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Course:
Salad
Cuisine:
American
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
servings
Calories:
166
kcal
Author:
Lindsey Janeiro, RDN, CLT
Ingredients
4
hard-boiled eggs
1
carrot
(peeled and grated)
1
celery stalk
(cleaned and minced)
1
Haas avocado
1
Tbsp
lemon juice
pinch
of salt and pepper to taste
Instructions
Finely chop hard-boiled eggs. Combine with grated carrot and minced celery.
Mash together the avocado and lemon juice and season with salt and pepper to taste.
Mix the hard-boiled egg veggie mixture with the mashed avocado mixture and stir until it's evenly combined.
Serve as desired (i.e. in lettuce cups, on toast, in a wrap or sandwich, with a spoon, etc.)
Nutrition
Calories:
166
kcal
|
Carbohydrates:
6
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
186
mg
|
Sodium:
84
mg
|
Potassium:
381
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
2925
IU
|
Vitamin C:
7.7
mg
|
Calcium:
40
mg
|
Iron:
0.9
mg