Avocado Egg Salad
This is one of my favorite preps for when I have a busy week and need to have something quick and filling on hand! The ingredients are simple and it is quick to prepare.
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Lunch
Cuisine: American
Keyword: avocado, Egg, low carb, lunch, Salad
Servings: 4 servings
Calories: 703kcal
- 4 Avocado
- 10 Hard boiled egg
- ½ cup Primal Kitchen Mayo
- 3 tbsp Lemon juice
- ¼ cup Chives
- 1 tbsp Salt
- 1 tbsp Pepper
- For serving: Blue corn tortilla chips any gf crackers, or bell pepper slices
Instructions:
Slice avocados, remove the center and peel the outside.
Place them into a medium mixing bowl and mash together.
Then, add lemon juice, salt, pepper, chives and mayo. Stir together until fully mixed.
Finely chop the hard boiled eggs and then place into the bowl and mix fully.
Distribute between meal prep containers and serve with your choice of side, I used Blue Corn Tortilla chips.
Optional for sides: Blue corn tortilla chips, bell pepper slices, gluten-free crackers. (Macros are not included in the calculations for these sides)
Makes approximately 4 servings.
Serving: 1meal | Calories: 703kcal | Carbohydrates: 23g | Protein: 20g | Fat: 61g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 466mg | Sodium: 2074mg | Potassium: 1175mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1063IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 3mg