Yellow Bliss Road · by Jessy★ 5.0 (1)
Avocado Egg Salad
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 23%
CARBS 10G15% OF CAL
7G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 23G73% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, bright salad made with hard-boiled eggs and avocado instead of mayo. Dressed simply with fresh dill, lemon, and green onion. Light and satisfying for lunch.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Yellow Bliss Road →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 large hard boiled eggs, (cooled, peeled and roughly chopped)
- 2 tablespoons fresh dill, (chopped)
- 2 tablespoons scallions, (chopped)
- 1/2 cup chopped celery ((about 2 ribs))
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 medium ripe avocados, (peeled and pit removed)
- 1 lemon
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 23%
CARBS 10G15% OF CAL
7G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 23G73% 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
- Cook
- 15m
- Sodium
- 331mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.