Avocado Egg Salad
Packed with nutrition, this Avocado Egg Salad is HEALTHY and full of flavor! Eat it as a dip with your favorite chips, make some tacos or serve it on a piece of toast!
Servings: 4 people
Calories: 192kcal
Ingredients
- 4 eggs
- 1 avocado, peeled and seed removed
- Juice from 1 lime
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ can black beans, rinsed and drained
- 1 Tablespoon green onions, chopped
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons salsa
- pinch of salt, to taste
- pinch of pepper, to taste
Instructions
- Boil 4 eggs in a pot of water and once done and peeled, cut the eggs into quarters.
- Mash together the hard boiled eggs, avocado, lime juice, ½ teaspoon chili powder, ½ teaspoon garlic powder, and a pinch of salt and pepper.
- Next, combine the ½ can of black beans, 1 Tablespoon of chopped green onions, 1 Tablespoon of chopped cilantro, and 2 Tablespoons of salsa.
- Mix well to combine.
- Serve with your favorite chip or spread on your favorite bread to make a sandwich.
- Store any leftovers in the refrigerator.
Notes
- Make sure you don't over mix the ingredients. Avocado and cooked egg yolk are naturally creamy so you want to mix all the ingredients until they are all lightly combined.
- To help avoid the avocados from turning brown prematurely, add additional lime juice and stir. The highly acidic lime juice helps keep the avocados from turning brown.
- Store any leftovers in a container with a lid and place it in the fridge. It needs to stay chilled.
- Do not freeze.
Nutrition
Calories: 192kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 76mg | Potassium: 432mg | Fiber: 6g | Vitamin A: 445IU | Vitamin C: 9.9mg | Calcium: 45mg | Iron: 1.9mg