Eating Bird Food · by Brittany Mullins★ 4.7 (14)
Curried Avocado Egg Salad
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 28%
CARBS 8G13% OF CAL
4G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 18G65% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy twist on egg salad using avocado instead of mayo and curry powder for spice. Tangy and creamy, it makes a satisfying light lunch or dinner.
mainamericansaladeggsdairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 hard boiled eggs (chopped)
- ½ large avocado (cubed)
- ½ Tablespoon dijon mustard
- 2 teaspoons relish or chopped pickles
- 2 teaspoons red onions (or green onions, chopped)
- 1 teaspoon apple cider vinegar
- ¾-1 teaspoon curry powder
- sea salt and ground pepper (to taste)
- optional add-ins: fresh dill (chopped celery, raisins)
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 28%
CARBS 8G13% OF CAL
4G FIBER0G ADDED3G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 18G65% OF CAL
4G SAT14G 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
- 15m
- Sodium
- 252mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.