Avocado Egg Salad
Adapted from Cooking Light.
Servings 4 servings
Calories 185kcal
Equipment
- medium glass bowl
- medium bowl
Ingredients
- 6 large hard-boiled eggs
- 3 tablespoons water
- 3 tablespoons cider vinegar
- 2 teaspoons sugar
- ¼ cup finely chopped celery
- 1 small avocado cut into small chunks, divided
- 1 tablespoon canola mayonnaise
- 1 teaspoon fresh lemon juice
- ¾ teaspoon Dijon mustard
- ½ teaspoon black pepper
- ⅜ teaspoon kosher salt
- 2 tablespoons dry-roasted salted sunflower seeds
Serve With
- lettuce for lettuce wraps
- gluten-free bread or pita or whole-grain bread
- baby arugula or dandelion greens
- tomato slices
Instructions
- Combine 3 tablespoons water, vinegar, and sugar in a medium microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling. Add the celery and let stand for 15 minutes. Drain well.
- Meanwhile, combine ¼ cup mashed avocado, mayonnaise, lemon juice, mustard, pepper, and salt in a medium bowl, stirring well until smooth.
- Peel the eggs and discard the shells. Slice eggs in half lengthwise and reserve 2 yolks for another use. Chop the remaining eggs and egg whites. Gently stir the eggs, celery, and sunflower seeds into the avocado mixture. Fold in the remaining avocado. Serve with lettuce or bread. Stuff the bread sandwiches with baby arugula or dandelion greens and tomato slices.
Nutrition
Calories: 185kcal | Carbohydrates: 5g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 369mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg