
Avocado Egg Salad
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5.0
66 reviews
Excellent

Avocado Egg Salad
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Avocado Egg Salad is a delicious twist on a classic egg salad recipe with the addition of rich creamy avocado!
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Ingredients
- 6 hard boiled eggs cooked and cooled
- 1 avocado
- 2 teaspoons fresh lemon juice
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- 1 tablespoon thinly sliced green onion
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
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Instructions
- In a medium bowl, mash ½ of the avocado with 2 teaspoons of lemon juice.
- Cut hard-boiled eggs in half and remove the yolks. Add the egg yolks, mayonnaise, garlic powder, salt, pepper, and green onions to the avocado. Mash with a fork and mix until smooth.
- Chop the egg whites and dice the remaining ½ of the avocado. Stir egg whites and avocado into the egg yolk mixture.
- Serve on bread or over a bed of lettuce with tomato slices if desired.
Notes
- Hard boiled eggs can be made on the stove, in the Instant Pot, or in an Air Fryer.
- Avocado egg salad is best eaten fresh.
- This recipe can be stored for 1-2 days but it may begin to oxidize (turn brown). Place it in a bowl and cover it with plastic wrap allowing the wrap to rest directly on the avocado.
Nutrition Information
Show Details
Calories
386
(19%)
Carbohydrates
5g
(2%)
Protein
13g
(26%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Cholesterol
219mg
(73%)
Sodium
417mg
(17%)
Potassium
409mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
690IU
(14%)
Vitamin C
9.9mg
(11%)
Calcium
35mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
Calories | 386 | 19% |
Carbohydrates | 5g | 2% |
Protein | 13g | 26% |
Fat | 34g | 52% |
Saturated Fat | 9g | 45% |
Cholesterol | 219mg | 73% |
Sodium | 417mg | 17% |
Potassium | 409mg | 9% |
Fiber | 2g | 8% |
Sugar | 2g | 4% |
Vitamin A | 690IU | 14% |
Vitamin C | 9.9mg | 11% |
Calcium | 35mg | 4% |
Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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