Avocado-Egg Salad

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This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.

Submitted by KNOEL1414
Updated on April 30, 2020
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
35 mins
Servings:
5
Yield:
5 servings
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Ingredients

Original recipe (1X) yields 5 servings

  • 8 large eggs

  • 2 ripe avocados, mashed

  • 1 tablespoon fresh lemon juice

  • ½ teaspoon sea salt, or to taste

  • ⅛ teaspoon chipotle chili powder

Directions

  1. Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes.

  2. Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use.

  3. Peel and roughly chop the hard-boiled eggs.

  4. Add avocado to a mixing bowl with lemon juice, salt, and chipotle powder. Mash, leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.

Cook's Note:

You can use lime juice instead of lemon.

Nutrition Facts (per serving)

244 Calories
20g Fat
8g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 244
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 21%
Cholesterol 298mg 99%
Sodium 294mg 13%
Total Carbohydrate 8g 3%
Dietary Fiber 5g 19%
Total Sugars 1g
Protein 12g 23%
Vitamin C 9mg 10%
Calcium 52mg 4%
Iron 4mg 22%
Potassium 502mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.