Avocado-Egg Salad Tostada Filling

Ingredients and Weight:

• 4 ripe avocados, peeled and pitted (about 2 cups)
• 8 hard-boiled eggs, peeled and chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, mash the avocados until smooth.
2. Add the chopped eggs, red onion, cilantro, mayonnaise, Dijon mustard, lime juice, salt, and pepper to the mashed avocados.
3. Mix well until all ingredients are combined.
4. Taste and adjust seasonings as desired.

Nutritional Information:

One serving (1/8 of the recipe) contains approximately:

• Calories: 250
• Fat: 18g
• Protein: 10g
• Carbohydrates: 15g

Dish Characteristics:

• Creamy and flavorful
• Refreshing and light
• Perfect for a summer appetizer or lunch
• Can be served on tostadas, crackers, or bread

User Comments:

• "This avocado-egg salad filling is so delicious! It's the perfect combination of creamy, tangy, and fresh." - Sarah
• "I love that this recipe is so easy to make. It's a great way to use up leftover hard-boiled eggs." - Mary
• "This filling is so versatile. I've used it on tostadas, crackers, and even in sandwiches." - John

Special Precautions and Tips:

• Use ripe avocados for the best flavor and texture.
• If the avocado mixture is too thick, add a little more lime juice or mayonnaise to thin it out.
• Serve the avocado-egg salad filling immediately or refrigerate for later use.