Spend with Pennies · by Holly Nilsson★ 5.0 (22)
Avocado Egg Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 14%
CARBS 4G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G79% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy twist on classic egg salad made rich with avocado. Light, protein-packed, and ready in minutes, it's perfect for lunch served on greens or bread.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 hard boiled eggs (cooked and cooled)
- 1 avocado
- 2 teaspoons fresh lemon juice
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- 1 tablespoon thinly sliced green onion
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 14%
CARBS 4G8% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 17G79% OF CAL
3G SAT14G 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
- 171mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 31mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 171MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.