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6 hard-boiled eggs, coarsely chopped
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1 medium avocado
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2 tablespoons lemon juice
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1 tablespoon mayonnaise
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½ teaspoon salt
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¼ teaspoon ground pepper
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⅓ cup finely chopped celery
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2 tablespoons chopped fresh chives, plus more for garnish
Avocado Egg Salad
This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.
Nutrition Information
268
Calories
43g
Carbohydrates
15g
Protein
260mg
Potassium
7g
Fiber
11g
Sugar
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