Dietitian’s tip:
Avocados are a good source of monounsaturated fat. Egg yolks are a good source of lutein, which may protect vision.
Number of servings
Serves 6
- Low-sodium
- Low-fiber
- Meatless
- Kidney diet
Ingredients
- 6 eggs, hard boiled
- 1 ripe avocado, peeled and pitted
- 1 1/2 teaspoons lime juice
- 3 tablespoons light mayonnaise
- 1 teaspoon chopped parsley
- 2 teaspoons ground cayenne pepper
- 2 cloves fresh garlic, minced
Directions
Cut eggs lengthwise and remove yolks. Discard half of the yolks.
In a medium bowl, combine the rest of the egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic. Spoon mixture into egg whites. Garnish with the rest of the chopped parsley.
Nutritional analysis per serving
Serving size: 2 halves
- Calories 113
- Total fat 8.5 g
- Saturated fat 1.5 g
- Trans fat 0 g
- Monounsaturated fat 3 g
- Cholesterol 96 mg
- Sodium 108 mg
- Total carbohydrate 4 g
- Dietary fiber 2 g
- Added sugars 0 g
- Protein 5.5 g
- Total sugars 1 g
- Potassium 194 g
- Polyunsaturated fat 1 g
- Calcium 20 mg
- Magnesium 12 mg
- Vitamin D 22 IU
- Iron 0.5 mg
Created by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center.
