Lighter Avocado Egg Salad

This is a family recipe handed down from my Grandfather. We have it every Thanksgiving and Christmas. I am not allowed to come without it.

INGRIDIENT

6 avocados - peeled, pitted, and cubed

1 teaspoon fresh lemon juice

5 hard-cooked eggs, chopped

½ red onion, minced

½ cup light mayonnaise

1 tablespoon milk

3 hard-cooked eggs, sliced

½ teaspoon paprika

DIRECTION

Step: 1

Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.

NUTRITION FACT

Per Serving: 244 calories; protein 6.4g; carbohydrates 10.3g; fat 21.4g; cholesterol 127.6mg; sodium 133.5mg.

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