Egg Salad with Avocado
by:
Full of protein appetizer.
ingredients
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serves: 4-5
8 pieces Egg, hard-boiled and peeled
2 pieces Avocado, peeled
4 tablespoons Mayonnaise
3 tablespoons Red wine vinegar
1/2 teaspoon Salt
Black pepper, to taste
2 cloves Garlic, sliced
Nutrition Facts
Egg Salad with Avocado
Servings Per Recipe: 4
Amount per Serving
Calories: 399
- Total Fat: 30.8 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 376.8 mg
- Sodium: 529.8 mg
- Total Carbs: 17 g
- Dietary Fiber: 8.5 g
- Sugars: 5.8 g
- Protein: 16.2 g
preparation
1. Boil eggs, cut into 2 halves and blend, you can also mash in a bowl with a fork in a bowl.
2. Add avocado, the softer the avocado, the better.
3. Add red wine vinegar.
4. Bring to your preferred consistency, with or without lumps. Add chopped garlic, stir well.
5. Mix mayonnaise with salt and spread on bread.
6. Spread your salad on bread with mayonnaise.
7. Cut green onion, sprinkle on top.
8. You can make a sandwich
9. Or enjoy with out bread!
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comments
arlene
May 9, 2012