Buns in My Oven · by Karly Campbell
Avocado Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 23%
CARBS 11G15% OF CAL
7G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 23G72% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh take on egg salad where creamy mashed avocado replaces mayo, brightened with lemon and dill. Light and healthy, it works on toast, crackers, or eaten straight.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large hard boiled eggs
- 2 medium ripe avocado (diced)
- 1/2 lemon
- 1/4 cup minced red onion
- 1 tablespoon fresh dill
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 23%
CARBS 11G15% OF CAL
7G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 23G72% OF CAL
5G SAT18G 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
- 682mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 682MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.