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Avacado Egg Salad Recipe

   
 

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     Avacado Egg Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   15 minutes

Ingredients
10 hard boiled egg whites, diced
1/3 cup onions, diced
1/2 cup celery, diced
8 tbsp avacado, mashed
1 tbsp Dijon mustard
1 tsp paprika
1/2 tsp ground black pepper
pinch sea salt (optional)
 

Instructions
In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
Serving Suggestions
per 1/2-cup serving- Calories- 100, Total Fat- 4.5 g, Sat. Fat- 1 g, Carbs- 6 g, Fiber- 3 g, Sugars- 2 g, Protein- 10 g, Sodium- 300 mg, Cholesterol-


Originally Submitted
5/19/2011





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