HOW TO MAKE IT :
- Place the eggs in a medium-size saucepan. Cover with enough water to cover by at least inch depth. Bring to a boil. Boil for 12 minutes. Remove from stovetop and drain hot water. Cover with cold water. Allow to cool until shells are cool enough to handle and peel.
- Roughly chop the eggs and place into a large mixing bowl. Add ⅔ cubed avocado, sour cream, Dijon, garlic salt, lemon pepper, hot sauce and onion powder. Use a potato masher to blend leaving mixture chunky.
- Add the tomato, onion and pickles. Mix well. Gently fold in remaining cubed avocado. Taste and adjust salt, if needed.
- Place into an airtight container adding one avocado pit. Press plastic wrap directly on top of egg salad.
- Allow to chill for 4 hours until serving. (Recommend Onion Rolls for serving)
Notes
- Chopped pickled jalapenos to taste may be added, if desired.
- Adding the avocado pit is believed to slow oxidation and discoloration of avocado.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 193mg | Sodium: 415mg | Potassium: 503mg | Fiber: 5g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg
