Jo Cooks · by Joanna Cismaru★ 4.8 (15)
Avocado Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 28%
CARBS 8G10% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 27G75% OF CAL
6G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy egg salad elevated with fresh avocado, lime juice, and bright seasoning. Quick to prepare and perfect for lunch or breakfast served alone or on bread.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 avocados
- 12 hard boiled eggs (peeled)
- ¼ cup mayonnaise
- ⅓ cup lime juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 28%
CARBS 8G10% OF CAL
5G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 27G75% OF CAL
6G SAT22G 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
- Sodium
- 284mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 470mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.