BLW Avocado Egg Salad
This healthy version of the popular egg salad is a delicious, mayo-free alternative to regular egg salad. It's a delicious way to give your baby the nutrients and protein they need while enjoying a snack that is also healthy. A great way to make this avocado egg salad is to slice it into little pieces and serve it on a lettuce wrap or low-carb bread. It's also an excellent snack to serve to your baby.
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Servings: 4 servings
Calories: 286kcal
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Equipment
Ingredients
- 2 ripe avocados
- 2 teaspoons lemon juice fresh
- 4 tablespoons plain Greek yogurt
- 2 tablespoons cilantro chopped
- 6 hard boiled eggs peeled and finely chopped
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a large bowl.
- Mash the avocado with the lemon juice. Add the Greek yogurt and cilantro, and mix well. Stir in the chopped eggs and mix until combined.
- Refrigerate leftovers in a sealed container for up to 2 days.
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Notes
If you're using a hard-boiled egg, you can cut it into small pieces for baby. Then, mash the avocados until they are ripe. If you're using a mashed avocado, you can add more lemon juice if you want. This will help keep the avocados fresh longer. Then, you can add different herbs and spices to the avocado. Once the avocados have been mashed, you can serve it to your baby.
Nutrition
Serving: 4servings | Calories: 286kcal | Carbohydrates: 10g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 281mg | Sodium: 106mg | Potassium: 607mg | Fiber: 7g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.