iFoodReal · by Olena Osipov★ 5.0 (5)
Avocado Egg Salad Recipe
NUTRITION · PER SERVING20M COOK
CAL 16%·PRO 29%
CARBS 11G14% OF CAL
7G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 25G71% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy egg salad made with avocado instead of mayo, brightened with fresh dill and red onion. This light, flavorful dish is perfect for a quick lunch.
mainamericansaladeggs🥘 pressure cooker💨 air fryerdairy freegluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- 2 large avocados
- 1 tbsp lemon juice or white wine vinegar
- 1 tiny garlic clove (grated)
- 1/2 tsp salt
- Ground black pepper (to taste)
- 3 tbsp red onion (minced)
- 2 tbsp dill, parsley or green onion (finely chopped (optional))
At a glance
PER SERVING · TIME 20M
CAL 16%·PRO 29%
CARBS 11G14% OF CAL
7G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 25G71% OF CAL
5G SAT19G 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
- 10m
- Sodium
- 428mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.