Avocado and Egg Salad
Lunch
Ingredients
2 California avocados, peeled and pitted
1/4 cup mayonnaise (60 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
4 hard-boiled eggs, peeled and chopped
1/4 cup chopped red pepper (60 mL)
Directions
On dinner plate, mash avocados. Place in medium bowl. Add mayonnaise, salt and pepper; mix well. Stir in chopped hard-boiled eggs and red pepper.
Notes
Use only 1 avocado instead of 2, it makes it taste better.
Nutrition
1 serving
330.9 calories
8.3 g protein
31.1 g fat
4.9 g net carbs