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Avocado Egg Salad
Avocado Egg Salad recipe is made with avocados, hardboiled eggs, shallot, ranch seasoning, mayonnaise. Low carb too! Serve as a wrap or sandwich!
Course
Brunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
Calories
253
kcal
Author
Brandie @ The Country Cook
Ingredients
2
ripe avocados
1
Tablespoon
fresh lemon juice
6
hard-boiled eggs,
chopped
1
small shallot,
finely diced
½
teaspoon
ranch seasoning
¼
cup
mayonnaise
(or greek yogurt)
salt and pepper,
to taste
Instructions
Dice avocados and place in a medium-sized bowl.
Squeeze fresh lemon juice on avocados (This will keep them from turning brown too quickly.) Then gently stir.
Add in chopped eggs, diced shallot, ranch seasoning and mayonnaise. Stir well.
Taste for seasoning then add salt and pepper.
Serve in a sandwich, on toast, in a wrap or on lettuce.
Notes
For an added crunch (or more protein) add in a couple pieces of cooked and crumbled bacon!
Nutrition
Calories:
253
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
22
g
|
Sodium:
163
mg
|
Fiber:
4
g
|
Sugar:
1
g