Curry Avocado Egg Salad Phyllo Bites
These Curry Avocado Egg Salad Phyllo Bites would make a fantastic appetizer at Easter dinner! Completely mayo-free, but every bit as delicious.
Servings: 30 Bites
Calories: 73.9kcal
Ingredients
- 6 hard boiled eggs peeled
- 1 Hass avocado
- 2 teaspoons lime juice
- 1 ½ teaspoons curry powder
- 1 medium tomato diced
- 2 green onions thinly sliced
- ½ teaspoon salt or to taste
- 30 mini Athens Mini Fillo Shells 2 packages, defrosted
Instructions
- Place the hard boiled eggs in a medium bowl and smash with the back of a fork.
- In a small bowl, smash the avocado with the back of a fork. Stir in the lime juice.
- Add the avocado mixture to the eggs, along with the curry powder, tomato, green onion and salt. Stir gently to combine.
- Divide the egg mixture evenly between the fillo shells (about 1 tablespoon each). Serve.
Notes
Weight Watchers Points: 1 (Freestyle SmartPoints), 2 (SmartPoints), 2 (Points+)
Nutrition
Serving: 2Bites | Calories: 73.9kcal | Carbohydrates: 5.6g | Protein: 3.8g | Fat: 4.6g | Saturated Fat: 0.9g | Cholesterol: 74.4mg | Sodium: 122.4mg | Fiber: 0.9g | Sugar: 0.1g