Avocado Egg Salad
This Avocado Egg Salad is a perfect sandwich filler, toast topping, baked potato filling or can just be enjoying eaten by the spoonful!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Lunch
Cuisine: sandwich filler
Servings: 3 people
Calories: 186kcal
- 1 Avocado *NOTE 1
- 3 Eggs, hard boiled
- 1 tbsp Fresh Lemon Juice
- 1 tablespoon Parsley, chopped
Scoop the avocado flesh into a small mixing bowl and mash well with a fork. Add the lemon and parsley and mix well
Roughly chop the hard-boiled eggs and add to the avocado mixture. Gently stir to combine.
- Ripe avocados work best. You want it to be easy to mash.
- I love to use an egg maker when making hard-boiled eggs as you can set and forget. If boiling use your preferred method but be careful not to overcook them to the point that the yolk starts to turn grey.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 186kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 67mg | Potassium: 387mg | Fiber: 4g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 10.3mg | Calcium: 33mg | Iron: 1mg