Halve hard-boiled eggs length-wise and remove the yolks to a bowl. Discard 12 yolk halves (1/3 total yolks). Arrange the egg white halves on a platter and set aside.
In a bowl with remaining yolks, add the avocado and mash with a fork to desired consistency. Stir in onion, garlic salt, salt, and olive oil; stir. Spoon or pipe the mixture into the egg white halves (approximately 2-3 teaspoons per egg half). Refrigerate until ready to serve.
The colder the better.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 37 (67%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 106mg||33 %|
|Sodium 80.2mg||3 %|
|Potassium 76.4mg||2 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.6g|
|Protein 3.3g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!