Downshiftology · by Lisa Bryan★ 5.0 (69)
Avocado Egg Salad Recipe
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 24%
CARBS 11G12% OF CAL
7G FIBER2G SUGAR2G OTHER
FAT 33G79% OF CAL
6G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of mashed avocado and hard-boiled eggs bound with mayonnaise and fresh herbs. A light, creamy main course perfect for warm weather meals.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large avocado (peeled, pitted and finely diced)
- 3 hard boiled eggs (roughly chopped)
- 2 tablespoons red onion (chopped)
- 2 tablespoons mayonnaise
- 1 tablespoon chives (chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon lemon juice
- kosher salt and ground black pepper (to taste)
- Optional: lettuce leaves for serving
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 24%
CARBS 11G12% OF CAL
7G FIBER2G SUGAR2G OTHER
FAT 33G79% OF CAL
6G SAT27G 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
- 20m
- Sodium
- 774mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 629mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 774MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.