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Avocado Egg Salad

23

Calories: 240.9 kcal
Protein: 10.5g
Fat: 20.5g
Sat Fat: 4.2g
Carbs: 4.5g
Sugar: 0.7g
Fiber: 2.8g

Ingredients

  • 1 Avocado
  • 6 Eggs, whole large – hard-boiled and peeled, yolks and whites separated
  • 80g Mayonnaise
  • 1 tbsp Mustard
  • 5g Parsley – stems removed, packed
  • 1 tbsp Lemon Juice
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, ground
  • 1/4 tsp Paprika, ground – for garnish

Suitable for: Magic Bullet Kitchen Express

The Method

Add parsley to work bowl and run ON until minced.

Add the remainder of ingredients, except egg whites, into the work bowl and run ON for 5 seconds until chunky/smooth texture.

Add egg whites into the mixture and PULSE 4 times until egg whites are a uniform chop.

Transfer into a serving bowl and serve as a dip, as an avocado toast, as a sandwich spread, or add a scoop to your green salad.

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