Dinner at the Zoo · by Sara Welch★ 5.0 (18)
Avocado Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 21%·PRO 30%
CARBS 10G10% OF CAL
7G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 36G78% OF CAL
7G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy blend of hard-boiled eggs, avocado, and herbs with mustard and lemon brightness. A lighter, richer twist on classic egg salad, perfect for lunch.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Dinner at the Zoo →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large avocado (peeled, pitted and diced)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 4 eggs (hard boiled, peeled and chopped)
- 1 tablespoon chives (thinly sliced)
- 1 tablespoon parsley (chopped)
- salt and pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 21%·PRO 30%
CARBS 10G10% OF CAL
7G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 36G78% OF CAL
7G SAT29G 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
- 662mg
- 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
- 637mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 662MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.