*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a nice option for using up avocados and eggs. Yum. My only modification was using dijon mustard. You can avoidthe dicoloration when storing if you put ONE avocado pit in the container with the salad before sealing tightly (just like storing guac).
I got the lap band a few months ago and had to be on 2 weeks of liquids and 2 weeks of mushy foods after the surgery. It got old, so I went looking for something new I could do with eggs and avocado. When I saw this recipe I was dubious. Having tasted all these ingredients separately, I just didn't see them tasting good together lol. Boy was I wrong. OMG this is so yummy! Even now that I'm not on mushies anymore, I still make this for lunch weekly. I always try to figure out what makes all these things taste good together, I think it's the sweet pickles. I use a pre-made sweet pickle relish cause I'm lazy lol, it really just ties everything together. So don't doubt it, try it! Yum!
I used to get something similar to this at a deli but it was called the Yankee Doodle and served on soft sub roll. Only the sliced avacodo was sliced along with strips of fried bacon. Yumm.. one of my favs!
This was surprisingly delicious. The color was weird and only got weirder as leftovers, but if you can get past that and give it a taste, you'll forgive the appearance immediately. I did not have a fresh red onion, so used dried chopped onions instead. The sweet pickles really made the dish, I think.
If you love avocados and you love eggs, and you haven't tried the two combined, you are really missing out. I only recently discovered how well the two go together, like they were meant to be. I used pickled jalapeños instead of sweet relish and a squirt of fresh lime juice, which aids in preserving. I wrapped it up in a flour tortilla sandwich wrap, much neater to eat that way. Nice brunch.
It came out pretty well. I had more avocado than egg because I love avocados. I added a little cheese and lettuce and used white onion instead of red. I think red would have made it taste more like guacamole which could be nice.