The Mediterranean Dish · by Suzy Karadsheh★ 4.9 (68)
Avocado Egg Salad
NUTRITION · PER SERVING17M COOK
CAL 17%·PRO 23%
CARBS 36G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 18G47% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Egg salad made with avocado and Greek yogurt instead of mayonnaise, plus fresh herbs. It's light, creamy, and nutritious served over lettuce or as a sandwich.
mainmediterraneansaladeggsgluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large ripe avocado
- 1 lemon, (juiced)
- 3 large eggs, (hard boiled and coarsely chopped)
- 3 tbsp Greek yogurt
- 1 celery stalk, (finely chopped)
- 1 shallot, (finely chopped)
- 1/3 cup chopped parsley, (plus more for serving)
- 1/3 cup chopped dill, (plus more for serving)
- Kosher salt
- Ground black pepper
- Red pepper flakes,
- Extra virgin olive oil
- Bread or lettuce wrap ((I used ciabatta rolls))
- Romaine lettuce leaves
At a glance
PER SERVING · TIME 17M
CAL 17%·PRO 23%
CARBS 36G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 18G47% 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
- 5m
- Cook
- 12m
- Sodium
- 786mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 107mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.