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Avocado Egg Salad

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