Half of my family is from the South, so I grew up with egg salad at every family function. Egg salad is great for work lunches, picnics, or even paired with fat head bagels for brunch. I love to put a couple tablespoons on top of some baby spinach or kale. The great thing about egg salad is there’s no one way to make it, either. For this recipe, I used hot sauce to add some spice, but if you want to turn up the heat, you can substitute the hot sauce for jalapeno peppers or scotch bonnets.
There is some minor meal prep for boiling eggs as well as cutting and chopping ingredients, but this is relatively fast and easy to make.
Yields 4 servings of Avocado Egg Salad.
- 4 medium eggs, hard boiled
- 1 medium avocado, halved
- 4 tablespoons mayonnaise
- ½ teaspoon garlic powder
- ¼ cup medium green onions
- 1 teaspoon hot sauce
- 4 slices cooked bacon
- 1 teaspoon lemon juice
- Salt and pepper to taste
1. Preheat a frying pan. Cook bacon to desired crispness, then set aside to cool on paper towels.
2. Peel the hard-boiled eggs and place them in a bowl. Chop the green onions.
3. Add in mayonnaise, lemon juice, garlic, salt, pepper, and green onions.
4. Mash using a fork or potato masher until desired consistency.
5. Spoon the avocado from the halves into the egg salad. Mash the avocado into the egg salad.
6. Stir in the hot sauce and chopped bacon.
This makes a total of 4 servings of Avocado Egg Salad. Each serving comes out to be 271.28 Calories, 23.68g Fats, 2.13g Net Carbs, and 10.5g Protein.
|Avocado Egg Salad||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|4 medium eggs, hard boiled||252||17||1.3||0||1.3||22|
|1 medium avocado, halved||228||20||11.8||9.2||3.6||2.6|
|4 tablespoons mayonnaise||376||41.6||0.3||0||0.3||0.6|
|½ teaspoon garlic powder||5.1||0||1.1||0.1||1||0.3|
|¼ cup medium green onions||8||0.1||1.8||0.7||1.1||0.5|
|1 teaspoon hot sauce||0.5||0||0.1||0||0.1||0|
|4 slices cooked bacon||214.7||16||0.8||0||0.8||16|
|1 teaspoon lemon juice||0.8||0||0.3||0||0.3||0|