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
Original recipe yields 6 servings
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
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.
Add 1 Tbsp. finely chopped jalapeño peppers to the egg salad before serving.
Avocados add creaminess to this classic egg salad that's made with better-for-you ingredients.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
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.