The Recipe Critic · by Alyssa Rivers
Avocado Egg Salad
NUTRITION · PER SERVING22M COOK
CAL 11%·PRO 18%
CARBS 4G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 18G75% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad base of hard-boiled eggs and avocado in a dill-mustard mayo dressing. Designed to be used in sandwiches or served as a filling.
componentamericansaladeggs🥄 saucepandairy freegluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 large eggs
- 1 large avocado
- ¼ cup mayonnaise
- ¼ cup minced fresh dill
- 2 tablespoon minced chives
- 2 tablespoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
At a glance
PER SERVING · TIME 22M
CAL 11%·PRO 18%
CARBS 4G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 18G75% OF CAL
4G SAT15G 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
- 12m
- Sodium
- 451mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 39mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.