Avocado Egg Salad - Kraft Recipes Top
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Avocado Egg Salad

Prep Time
Total Time

6 servings, 1/2 cup each

What You Need

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Make It

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  • Place eggs in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to boil. Remove from heat; cover. Let stand 15 min.
  • Use slotted spoon to transfer eggs to bowl of ice water. Let stand 5 min.
  • Mix mayo, onions, cilantro and dressing in medium bowl until blended.
  • Peel, then chop eggs. Add to mayo mixture along with the avocados; mix lightly.

Special Extra

Add 1 Tbsp. finely chopped jalapeño peppers to the egg salad before serving.


  • 6 servings, 1/2 cup each

Nutritional Information

Serving Size 6 servings, 1/2 cup each
Calories 160
Total fat 13g
Saturated fat 2.5g
Cholesterol 190mg
Sodium 130mg
Carbohydrate 4g
Sugars 0.8228g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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