0 from 0 votes
Avocado Egg Salad Recipe
Perfect hard-boiled eggs with a creamy texture make this Avocado Egg Salad both a healthy and delicious lunch you can whip up fast!
Cook Time
5 mins
Total Time
5 mins
Servings:
4
serving
Calories:
201 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 6 egg hard-boiled
- 1 avocado peeled and pitted, ripe
- 1 tablespoon Greek yogurt or any plain yogurt
- 1 tablespoon lemon juice optional
- 1 teaspoon yellow mustard
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- 8 lices bread
Instructions
- In a medium bowl, mash the avocado until completely smooth. Add the yogurt, lemon juice, mustard, salt, and pepper; stir to combine.
- To the avocado dressing, add the eggs and stir to combine.
- Add a scoop of egg salad to 4 slices of bread and assemble the sandwiches.
- Slice in half and serve.
Cup of Yum
Notes
- Nutrition information is calculated without the bread.
Nutrition Information
Serving
1/2 cup
Calories
201kcal
(10%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
280mg
(93%)
Sodium
402mg
(17%)
Potassium
351mg
(7%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
465IU
(9%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 serving
Amount Per Serving
Calories 201
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 201kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 280mg | 93% |
| Sodium | 402mg | 17% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.