Prep Time: 10 mins
Cook Time: 10 mins
Meal Types:
Side Dishes
Salads and Salad Dressings
Lunch
Rating:
fatsecret members overall average rating
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Classic egg salad, but with no guilt. Made with avocado, replacing the mayonnaise.
Ingredients
Directions
- Boil and peel eggs. Mash in a bowl.
- Scoop out avocado and add to eggs. Add remaining ingredients.
- Mash, stir and mix all together.
- Note: serve on bread, with your favorite salad, in a wrap or with ham.
232 members have added this recipe to their cookbook.
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 Reviews
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I just put all the ingredients together. I did not have any onions, so I used onion powder(to taste), and ground mustard instead of dijon. It was tasting pretty good, but I refridgerated it for later for all the seasonings to mix together.
10 Mar 13 by member: Pam Gorman
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Great tasting! We spread the egg salad on low-carb, high-fiber wraps with lettuce. It made a wonderful meal.
09 Mar 13 by member: jwill77nc2
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A high-fiber dish for lunch.
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A satisfying dish for lunch or dinner.
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Delicious fall dish with high nutritional value.
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Tasty dish for lunch or dinner.
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A simple version of Huevos Rancheros which can be whipped up in a flash.
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Nutrition summary:
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There are 337 calories in 1 serving of Avocado Egg Salad. |
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Calorie break-down: 66% fat, 16% carbs, 17% protein. |
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Nutrition Facts
Amount Per Serving
Calories
337
% Daily Values*
Total Fat
25.56g
33%
Saturated Fat
5.424g
27%
Trans Fat
0g
Polyunsaturated Fat
3.299g
Monounsaturated Fat
14.062g
Cholesterol
424mg
141%
Sodium
319mg
14%
Total Carbohydrate
14.2g
5%
Dietary Fiber
7.5g
27%
Sugars
3.66g
Protein
15.2g
Vitamin D
-
Calcium
76mg
6%
Iron
1.93mg
11%
Potassium
624mg
13%
Vitamin A
176mcg
20%
Vitamin C
12.8mg
14%
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17%
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of RDI*
(337 calories)
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Calorie Breakdown:
Carbohydrate (17%)
Fat (66%)
Protein (17%)
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* Based on a RDI of 2000 calories
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