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Avocado Egg Salad
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Avocado Egg Salad

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
Healthy Living
Try a new take on an old favorite with our Avocado Egg Salad! Add some chopped jalapeño to this Avocado Egg Salad for a little something extra.
What You Need
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6 servings
Original recipe yields 6 servings
6 eggs
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 green onion, chopped
2 Tbsp. chopped fresh cilantro
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 avocado, chopped
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Let's Make It
1
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.
2
Use slotted spoon to transfer eggs to bowl of ice water. Let stand 5 min.
3
Mix mayo, onions, cilantro and dressing in medium bowl until blended.
4
Peel, then chop eggs. Add to mayo mixture along with the avocados; mix lightly.
Kitchen Tips
Tip 1
Special Extra
Add 1 Tbsp. finely chopped jalapeño peppers to the egg salad before serving.
Tip 2
Healthy Living
Avocados add creaminess to this classic egg salad that's made with better-for-you ingredients.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 190mg
63%
Sodium 170mg
7%
Total Carbohydrates 5g
2%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 7g
14%
Vitamin A
10%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1/2 cup each
* 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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