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Avocado Egg Salad

May 18, 2018

WHAT???? Avocado and egg…they are the perfect complement to each other. Smooth deliciousness and ideal protein combine to be the answer to “what’s to eat” on a hot day! Serve on a bed of fresh spinach or make an open-faced sandwich on toasted whole grain bread. Either way, it’s sure to please!

4 large hard boiled eggs, finely chopped

1 ripe avocado, mashed

1 stalk of celery, finely chopped

1 Tbsp plain nonfat Greek yogurt

1 Tbsp fresh lemon juice

1 tsp Dijon mustard

½ tsp sea salt

¼ tsp black pepper

1 Tbsp parsley, minced

1 Tbsp minced onion

Combine all ingredients in a bowl and stir until smooth. Chill until ready to serve.

Nutritional Info:

Servings per recipe: 4

Calories per serving: 160

Grams protein per serving: 8