Nutrition per serving may change if servings are adjusted.
½ ripe avocado
1½ teaspoons lemon juice
1 teaspoon avocado oil
3 hard-boiled eggs, chopped
¼ cup finely chopped celery (about 1 stalk)
1 tablespoon snipped fresh chives
¼ teaspoon salt
⅛ teaspoon ground pepper
4 slices whole-wheat sandwich bread, toasted
2 leaves lettuce
Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.
350 calories;19 g fat(4 g sat); 7 g fiber; 30 g carbohydrates; 17 g protein; 119 mcg folate; 246 mg cholesterol; 4 g sugars; 3 g added sugars; 1,761 IU vitamin A; 8 mg vitamin C; 141 mg calcium; 3 mg iron; 642 mg sodium; 547 mg potassium
Vitamin A (35% daily value), Folate (30% dv)
Carbohydrate Servings: 2
Exchanges: 2 fat, 1½ medium-fat protein, 1½ starch, ½ vegetable
Made it as is and whole family liked it. Goes really good with hearty whole wheat bread from bakery or wrapped in lettuce if low carb.
June 08, 2019
I make it as is and enjoyed it.
It was a nice change from the standard
egg salad recipe I am use to making.
November 26, 2018
Pretty yummy base recipe. I added jalepeno, chopped bell pepper, and dill instead of chives. I added a generous amount of salt, and extra citrus. Between the eggs and the avocado, the recipe needs it. I enjoyed it and will using it again.