Avocado-Egg Salad

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Avocado-Egg Salad

Yield 4

Nutrition information does not include toasted bread

ingredients

• 6 whole hardboiled eggs
• 6 hardboiled egg whites
• 3/4 cups celery, chopped small
• 1/2 cups red onion, chopped small
• 1 large ripe avocado, diced (must be ripe enough to spread a bit)
• 2 tablespoons chopped chives
• 1/2 teaspoon salt

Instructions

1. Chop all eggs and egg whites together.
2. In a large bowl, add all ingredients and mix to combine. Adjust salt to taste.

Nutrition Facts

Calories

225

Fat

14 g

Sat. Fat

3.5 g

Carbs

7 g

Fiber

3 g

Net carbs

4 g

Sugar

0 g

Protein

17 g

Sodium

500 mg

Cholesterol

313 mg