Avocado Egg Salad - 30.9g Carbs, 14.1g Fiber, 6.5g Sugar
From: www.onehundreddollarsamonth.com
NOTE: Nutrition for Entire Recipe! Does not include bread!
If you still have a ton of eggs sitting in your refrigerator from
Easter this recipe for avocado egg salad is over the top delicious.
I've been making this recipe for years and I still love it.
6 eggs, hard-boiled and peeled
3 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 tsp lemon juice
1 avocado, halved, peeled, seeded and sliced 1/4 -inch thick lengthwise
1/8 tsp smoked paprika
Salt, to taste
Pepper, to taste
toasted bread
Chop the hard-boiled eggs and place them in a small mixing bowl with
mayonnaise, mustard, lemon juice, paprika, salt and pepper and mix
together. Toast bread, place sliced avocados on one side of the
bread and lettuce and a heaping scoop of egg salad on the other half.
Bring the two halves together and slice.
Yummalicious!
Nutrition From: www.caloriecount.about.com
Nutrition for Entire Recipe! Does not include bread!
Serving Size: 530 g
Nutrition per Serving:
884 Calories, 640 Calories from Fat, 71.1g Total Fat, 14.7g Saturated Fat,
0g Trans Fat, 994mg Cholesterol, 876mg Sodium, 30.9g Total Carbs,
14.1g Dietary Fiber, 6.5g Sugars, 38.4g Protein
Vitamin A 37% - Vitamin C 38% - Calcium 18% - Iron 35%
Nutrition Grade: B
Good points:
Low in sugar
High in selenium
Bad points:
Very high in cholesterol
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