Avocado Egg Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An egg salad made creamy with Greek yogurt instead of mayo, brightened with dill, lemon, and Dijon mustard, and enriched with avocado. It's fresh and tangy with a rich undertone. Serve as a sandwich or in a bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 medium avocado
- Sliced bread (for sandwich)
At a glance
PER SERVING · TIME 17M
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
- 12m
- Sodium
- 296mg
- 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
- 318mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.