Dinners, Dishes and Desserts · by Erin Sellin★ 5.0 (3)
Avocado Egg Salad
NUTRITION · PER SERVING5M COOK
CAL 11%·PRO 20%
CARBS 8G14% OF CAL
5G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 17G71% OF CAL
4G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy egg salad made with avocado instead of mayo, brightened with lemon and fresh chives. Works as a light lunch or quick dinner.
mainamericansaladeggsdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 3- 4 hard boiled eggs (peeled)
- 1 medium ripe avocado
- 2 Tablespoons finely chopped red onion
- 1 Tablespoon lemon juice
- 1 Tablespoon finely chopped chives
- Salt & Pepper to taste
At a glance
PER SERVING · TIME 5M
CAL 11%·PRO 20%
CARBS 8G14% OF CAL
5G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 17G71% OF CAL
4G SAT13G 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
- 5m
- Sodium
- 346mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 346MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.