Avocado Egg Salad
This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Servings 4 servings
Calories 430kcal
Equipment
Ingredients
- 3 large eggs boiled, shelled, chopped
- 1 large avocado seed removed, chopped
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon chives can substitute 1/2 teaspoon dried
- kosher salt to taste
- ground black pepper to taste
- 4 large croissants
Instructions
- Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
- Add all but the croissants and mix.
- Cut croissants in half lengthwise. Divide egg mixture between bread and serve.
Notes
This egg salad is best served immediately after preparing.
Nutrition
Calories: 430kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 392mg | Potassium: 377mg | Fiber: 5g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg