Avocado Egg Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy avocado and egg salad with lemon and herbs. Served on crackers, toast, or as a sandwich filling, it's light yet satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- ¼ cup mayonnaise (or plain Greek yogurt)
- 1 teaspoon fresh lemon juice
- 2 teaspoon fresh chives (minced)
- 1 teaspoon fresh dill (minced)
- ½ teaspoon salad
- ¼ teaspoon pepper
- 4 large hard-boiled eggs (peeled and roughly chopped)
- 1 large avocados (sliced into small cubes)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 153mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 33mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.