Vegetarian

Curried Avocado Egg Salad is for Lunch.

Curried Avocado Egg Salad takes several minutes to prepare.

Curried Avocado Egg Salad takes several minutes to cook.

Curried Avocado Egg Salad makes 4 servings.

The ingredients for Curried Avocado Egg Salad are:

264 grams (2) ripe avocado
184 grams (4) egg
15 grams (2) green onion
28 grams (1 small) raw carrot
130 grams (.5 cup) plain yogurt
70 grams (.5 cup) cucumber with peel
19 grams (2 Tbsp) lemon juice
5 grams (2 tsp) curry powder
1 gram (.25 tsp) salt
2 grams (0.5 tsp) lemon pepper
paprika to garnish

Here is how you make Curried Avocado Egg Salad:

Hard boil and shell the eggs.Chop the green onions; grate the carrot; chop the cucumber.Cut the avocados in half lengthwise.Remove the avocado pits and discard.Scoop the avocado pulp. (Retain the shells.)Mash avocado pulp, eggs, and all other ingredients (except paprika) in a mixing bowl with a fork.Stuff avocado shells with the mixture.Sprinkle paprika for garnish.Refrigerate if not serving immediately.Serving Size: makes 4 180-gram servingsNumber of Servings: 4Recipe submitted by SparkPeople user EOLIAN_WOMAN.

The nutritional information for Curried Avocado Egg Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.3

• Total Fat: 16.6 g
• Cholesterol: 176.1 mg
• Sodium: 270.8 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 5.7 g
• Protein: 8.7 g

The dietary needs meet for Curried Avocado Egg Salad is Vegetarian