Avocado Egg Salad

Avocados go great in salads, sandwiches, on burgers and in smoothies.  You can also use them in egg salad as a change up from mayo!  Avocado can replace most or all of the mayonnaise traditionally used in egg salad. 
Avocado Egg Salad
Ingredients:
1 ripe avocado (Florida or Hass Avocado) (3/4 cup of hass avocado has 1.5 g. net carbs)
Juice from 1/2 lemon  (1 g. carbs)
5 hard boiled eggs (chopped)
2 large celery stalks (approx. 1 g. net carb)
1/4 cup diced green onion (adds 1.19 g. net carbs)
1 tablespoon no sugar added mayo (more or less to taste)
salt and pepper to taste
Directions:
Mash the avocado with the lemon juice in bowl.  Stir in the chopped hard boiled eggs and the remaining ingredients.  Season with salt and pepper to taste.
This entire recipe has approximately 4.69 g. of net carbs.

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Comments

  1. This sounds really good! Does the salad need to be eaten quickly since avocado tends to blacken and spoil quickly when opened?

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