Recipe of the Week 1/6- Avocado Egg Salad

Yield 6 servings 

Ingredients 6 boiled eggs 2 avocado, diced 1/2 lemon 1/4 cup minced red onion 2 teaspoons fresh dil l1⁄2 teaspoon salt 1⁄2 teaspoon pepper 

Instructions Peel and dice the boiled eggs and place in a medium mixing bowl.Add the avocado to the eggs and stir well. The avocado will become creamier the more you stir and coat the eggs. Squeeze the lemon half over the eggs and stir in the onion, dill, salt, and pepper. Stir well to combine the mixture.Serve immediately. 

Nutrition Facts Amount Per Serving: Calories: 160 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8 g Cholesterol: 187 mg Sodium: 242 mg Carbohydrates: 6 g Fiber: 3 g Sugar 1 g Protein: 7 g 

Adapted from: That Low Carb Life:

Found by: Ashley DeGeare NDTR, CHC

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