Go Back
5 from 1 vote
egg-salad-with-avocado-and-pesto
Avocado Pesto Egg Salad Appetizers
Prep Time
15 mins
Total Time
15 mins
 

A new take on the classic egg salad. Instead of mayo use pesto and avocado to bring the mix together and serve on cucumber slices for a carb free appetizer. Hello Egg Salad Appetizers! 

Course: Appetizer, Brunch
Cuisine: American, gluten free, Healthy
Servings: 4
Calories: 100 kcal
Author: Vicky
Ingredients
  • 1/2 avocado cubed
  • 2 hard boiled eggs cubed
  • 1-2 tablespoons vegan pesto
  • handful fresh basil slivered
  • 1-2 green onions thinly sliced
  • 1-2 teaspoons lemon juice
  • salt/pepper to taste
  • 1/2 long cucumber sliced into rounds
Instructions
  1. In a bowl combine all ingredients except the cucumber slices. Mix until smooth.
  2. Top each cucumber slice with a spoonful of the egg salad mix. Sprinkle with additional fresh basil.
Nutrition Facts
Avocado Pesto Egg Salad Appetizers
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 93mg31%
Sodium 69mg3%
Potassium 208mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 4.6mg6%
Calcium 28mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.