Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (4)
Avocado Egg Salad
NUTRITION · PER SERVING34M COOK
CAL 15%·PRO 26%
CARBS 13G17% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 23G69% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy salad of eggs and avocado with tangy dill and mustard. Serve in a sandwich, on toast, in lettuce wraps, or over greens for a satisfying lunch.
mainamericansaladeggs🥄 saucepangluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 large eggs
- 1 large avocado (pitted, peeled and chopped)
- 2 teaspoons fresh lemon juice
- 2 tablespoons plain Greek yogurt ( or mayonnaise)
- 1 teaspoon Dijon mustard (or yellow mustard)
- 3 green onions (white and light green parts only, chopped)
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh dill (optional)
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 34M
CAL 15%·PRO 26%
CARBS 13G17% OF CAL
7G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 23G69% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 14m
- Sodium
- 561mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 690mg
- Calcium
- 102mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.