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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 2 servings |
||
| Calories 261 | ||
| Calories from Fat 200 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 3.7g | 18% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 109mg | 36% | |
| Sodium 142mg | 5% | |
| Potassium 536mg | 15% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 2.2g | ||
| Protein 5.5g | 11% | |
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Ingredients
- 1 ripe avocado
- 1 hard-boiled egg
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- salt and pepper
- paprika
- fresh parsley
- 1/8 teaspoon lemon juice
Directions
1
Cut ripe avocado into chunks.2
Hard boil egg and chop; add to avocado.3
Add remaining ingredients.4
Let stand or refrigerate for a little while, but not too long as avocados may turn.5
Serve on a bed of lettuce for salad.6
Sprinkle a little paprika on top for color.
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Fruit
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: The Tiny Chef
On Sep 8, 2008
Wrapped it up in one piece of bread for a quick snack, though if you were doing what I did, I suggest using half the recipe. Then again I still liked eating the rest. The paprika and fresh parsley definitely made this a great one to eat. Thanks for posting! Will upload a pic soon. : )
From: Aunt Cookie
On Jun 9, 2008
This was so good! It tastes like a hybrid of guacamole and egg salad. I, like some other reviewers, changed the egg/avocado ratio a bit (I used 3/4 of an avocado per egg), and I used lime juice instead of lemon. Next time I might reduce the garlic powder a bit. Thanks so much for sharing this!
From: ms_bold
On May 28, 2006
This was a great twist on egg salad. I used lime juice instead of lemon, added a little finely minced onion and some cayenne, and omitted the parsley. Yum! I spread it between 2 slices of toasted multi-grain bread for a fabulous lunch. Thanks for posting.
From: food eater
On Oct 27, 2007
Yummy. I added a bit more egg and lemon juice. I also added some sour cream and smoked salmon! Tasty!
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