Skinnytaste · by Gina Homolka★ 5.0 (18)
Avocado Egg Salad
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 15%
CARBS 4G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 11G70% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter egg salad made with avocado instead of extra mayonnaise. Serve as a wrap, on toast, or in a lettuce cup.
mainamericansaladeggsgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large hard-boiled eggs (chopped)
- 4 large hard boiled egg whites (chopped (save the extra yolk for another use)*)
- 1 medium hass avocado (cut into 1/2-inch pieces)
- 1 tbsp light mayonnaise (for Whole30 use compliant mayo)
- 1 tbsp fat free plain yogurt (for Whole30/Paleo swap with more mayo)
- 1/2 tablespoon finely chopped chives
- 2 teaspoons red wine vinegar
- 1/2 tsp Kosher salt
- pinch freshly ground pepper
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 15%
CARBS 4G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 11G70% OF CAL
2G SAT9G 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
- 15m
- Sodium
- 231mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.