Well Plated · by Erin Clarke★ 4.7 (10)
Avocado Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 55%
CARBS 42G28% OF CAL
12G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 38G56% OF CAL
8G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy avocado and egg salad made with Greek yogurt instead of mayo, served as a sandwich with bacon and fresh vegetables. Lighter and healthier than traditional versions.
mainamericansandwicheggs
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 slices bacon (cooked*)
- 5 large eggs
- 2 large Hass avocados (ripe)
- 2 green onions (finely chopped (both white and green parts))
- 3 tablespoons plain Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 8 slices whole wheat sandwich bread
- Sliced tomatoes (for serving)
- Fresh spinach (for serving)
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 55%
CARBS 42G28% OF CAL
12G FIBER0G ADDED0G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 38G56% OF CAL
8G SAT30G 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
- Cook
- 15m
- Sodium
- 1260mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1294mg
- Calcium
- 221mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.