This tasty spin on egg salad features a lot of avocado accented with red onion and paprika. Check it out the Avocado Egg Salad recipe here.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 12[/one_third_last]
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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 6 avocados, peeled – pitted, and cubed
- 5 hard-cooked eggs, chopped
- 3 hard-cooked eggs, sliced
- 1/2 red onion, minced
- 1/2 cup light mayonnaise
- 1 tbsp milk
- 1 tsp fresh lemon juice
- 1/2 tsp paprika
[/tab] [tab]Yield: 12 servings
Amount Per Serving
- Calories: 244
- Total Fat: 21.4g
- Cholesterol: 145 mg
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Place avocado cubes in a large bowl. Drizzle with lemon juice. Toss well. Stir in chopped eggs and onion.
Step 2
In a small bowl, whisk together the mayonnaise and milk. Pour dressing over the avocado mixture.
Step 3
Gently mix then arrange the remaining eggs sliced top the salad. Sprinkle with paprika. Avocado Egg Salad is ready to serve. Enjoy!
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- Serve chilled on buns or toast.
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