Isabel Eats · by Isabel Orozco-Moore★ 4.7 (13)
Avocado Egg Salad
NUTRITION · PER SERVING5M COOK
CAL 16%·PRO 23%
CARBS 11G14% OF CAL
7G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 26G74% OF CAL
5G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple five-minute salad of avocado, hard-boiled eggs, mayo, fresh dill, and chives. Light and fresh, it works as a quick lunch or light dinner.
mainmexicansaladeggsdairy freegluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium avocado (pitted and peeled)
- 3 hard-boiled eggs, (peeled and chopped)
- 2 tablespoons light mayonnaise
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced dill
- 1 tablespoon minced chives
- salt and black pepper, (to taste)
At a glance
PER SERVING · TIME 5M
CAL 16%·PRO 23%
CARBS 11G14% OF CAL
7G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 26G74% OF CAL
5G SAT21G 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
- Sodium
- 806mg
- 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
- 602mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.