By The Toasted Pine Nut
Loaded Avocado Egg Salad
10 steps
Prep:30minCook:10min
Switch up your classic egg salad for this Loaded Avocado Egg Salad! It's the perfect side for your brunch table or a tasty packed lunch for your weekday!
Updated at: Mon, 09 Dec 2024 07:49:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories319.9 kcal (16%)
Total Fat25.1 g (36%)
Carbs11.9 g (5%)
Sugars8.3 g (9%)
Protein12.5 g (25%)
Sodium409.4 mg (20%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place the eggs in a pot filled with water and bring to a boil.
Step 2
Boil for 8 minutes and then drain.
Step 3
Place the eggs right into a bowl filled with cold water and ice.
Step 4
Keep the eggs chilled in the fridge until you’re ready to make your salad.
Step 5
Peel the eggs and use a knife or egg cutter to cut the eggs into small cubes.
Step 6
Place them in a large bowl along with the avocado, dried cranberries, cut bacon, red onion, chives, mayo (if using), salt and pepper.
Step 7
Use two butter knifes to criss-cross cut the avocado and mix up the ingredients.
Step 8
Use a rubber spatula to fold everything together.
Step 9
Scoop the salad onto your toast, your salad, or just into a small bowl.
Step 10
Top with additional chopped chives and enjoy!
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