Avocado-Egg Salad

Veggies and BeansEggs
Written By Ali Montoya
Avocado-Egg Salad

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
Ali Montoya

Ali Montoya is the brand strategist behind Amari Creative, a branding studio that specializes in building strategic brands and websites for ambitious entrepreneurs by pairing engaging copy with striking design. Since starting Amari Creative in 2016, Ali has worked with over 500 small businesses and solopreneurs to help them go from a mere idea to a full-blown brand.

On top of running her agency, Ali is also the Co-Founder of The Studio Co. where she helps brand and website designers build, grow, and scale their studios, all while designing a life they love.

Based in sunny Colorado with her husband and goldendoodle pup, Ali is an adventure lover, wellness enthusiast, and creative visionary.

http://www.amaricreative.com
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