Try this Avocado Egg Salad recipe, or contribute your own.
Suggest a better descriptionHard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1429g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1047 | ||
Calories from Fat: 608 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.6g | 90 % | |
Saturated Fat 13.9g | 70 % | |
Monounsaturated Fat 41.9g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 39.2mg | 12 % | |
Sodium 1212.6mg | 42 % | |
Potassium 3487.8mg | 92 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 27.1g | 108 % | |
Sugars, other 58.2g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1047
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