Avocado Egg Salad
User Reviews
4.5
57 reviews
Excellent
Avocado Egg Salad
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This healthy avocado egg salad recipe uses mashed avocado in place of mayo. It's creamy, flavorful and great served on salad, lettuce wraps or bread!
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Ingredients
- 4 hard boiled eggs grated or finely chopped
- ½ ripe avocado mashed
- ½ Tablespoon finely chopped dill pickle
- ½ Tablespoon chopped scallion white part only or chopped red onion
- ½ Tablespoon lemon juice
- ½ teaspoon Dijon mustard optional
- ½ teaspoon ground pepper
- ⅛ teaspoon fine sea salt plus more as needed
- 1-2 Tablespoons fresh chopped parsley or dill for garnish
- lettuce leaves bread or crackers, for serving
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Instructions
- Combine all ingredients in a bowl. Taste and adjust seasoning, if desired. Top with fresh herbs and serve.
Notes
- Storage: Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. The avocado might brown a tiny bit, but it is still safe to eat.
- Storage: Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. The avocado might brown a tiny bit, but it is still safe to eat.
Nutrition Information
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Serving
1/2 of recipe
Calories
206kcal
(10%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
411mg
(137%)
Sodium
308mg
(13%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 206kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 411mg | 137% |
| Sodium | 308mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
57 reviews
Excellent
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