Egg Salad with Avocado

I wanted to make a healthier egg salad. This one uses avocado instead of mayonnaise. Serve in a sandwich or on crackers.

INGRIDIENT

1 avocado - peeled, pitted, and mashed

3 hard-boiled eggs, peeled and chopped

1 tablespoon sweet pickle relish

1 tablespoon chopped onion (Optional)

1 tablespoon chopped celery (Optional)

salt to taste

Step: 1

Mix avocado and eggs together in a bowl. Add relish, onion, celery, and salt; mix well.

Per Serving: 289 calories; protein 11.6g; carbohydrates 12.6g; fat 22.7g; cholesterol 318mg; sodium 164.1mg.

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