Avocado egg salad

Irresistible avocado egg salad recipe, bursting with flavors. Creamy avocado perfectly complements the savory eggs for a delightful meal.

Ingredients:

• 6 eggs, hard boiled, chilled and peeled
• 1 avocado, cut into 1/2-inch pieces
• 5 radishes, finely chopped
• 1 green onion, finely chopped
• 2 tablespoon low-fat mayonnaise
• 1 tablespoon fresh parsley, finely chopped
• 2 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon black pepper, to taste

Instructions:

1. Boil 6 eggs until they are hard. Once they have cooled down, remove the shells and separate the yolks from the egg whites. Cut the whites into small cubes.
2. In a big bowl, mix together the egg yolks, avocado, and fat-free mayonnaise. Keep in mind: If you decide to use 2 avocados, I recommend adding just 1 tablespoon of mayo. Alternatively, if you choose to use 1 avocado, then go for 2 tablespoons of mayo. Mash all the ingredients with a fork or a potato masher until well combined and smooth (I prefer to keep mine slightly lumpy).
3. Incorporate the lemon juice, zest, parsley, radishes, green onions, salt, and pepper into the mixture. Taste it and adjust the seasonings as needed.
4. Carefully add the diced egg whites and mix everything together.
5. Refrigerate until you are ready to serve. Enjoy it on sandwich bread or on lettuce leaves along with your preferred vegetables, if desired.

Summary:

• Calories: 807 kcal
• Fat: 64 g
• Protein: 38 g
• Carbs: 26 g
• Potassium: 1502 mg
• Magnesium: 99 mg