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Egg Avocado Salad Mix
This egg and avocado mashup is seasoned with paprika and makes a great low carb lunch
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Lunch
Cuisine:
American
Meat & Poultry:
eggs
Servings:
2
Calories:
262
kcal
Author:
Dorothy Stainbrook
Equipment
Sauce pan
mixing bowl
Ingredients
2-3
hard-boiled peeled eggs
1
avocado
chopped or mashed
2-4
Tablespoons
sour cream
salt and pepper to taste
paprika or hot chile pepper spice
Instructions
Place all the ingredients (except the avocado) in a large mixing bowl and toss delicately until well combined.
2-3 hard-boiled peeled eggs,
2-4 Tablespoons sour cream,
salt and pepper to taste,
paprika or hot chile pepper spice
Cut avocado in half and serve with the egg salad.
1 avocado
Notes
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Nutrition
Calories:
262
kcal
|
Carbohydrates:
10
g
|
Protein:
9
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
194
mg
|
Sodium:
73
mg
|
Potassium:
565
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
481
IU
|
Vitamin C:
10
mg
|
Calcium:
49
mg
|
Iron:
1
mg