Recipes Salad Egg Salad Recipes Egg and Avocado Salad 3.0 (1) 1 Review 2 Photos This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl. Submitted by KIMBRi Updated on January 4, 2022 Save Rate Print Share Close Add Photo Prep Time: 15 mins Additional Time: 20 mins Total Time: 35 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon lemon juice ½ teaspoon salt ¼ teaspoon white pepper ¼ teaspoon hot pepper sauce (such as Tabasco®) 6 hard-cooked eggs, chopped 2 avocados - peeled, pitted, and chopped 2 small tomatoes, cored and diced ½ cup chopped red onion ¼ cup chopped fresh cilantro Directions Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes. I Made It Print Nutrition Facts (per serving) 240 Calories 20g Fat 10g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 240 % Daily Value * Total Fat 20g 26% Saturated Fat 4g 21% Cholesterol 216mg 72% Sodium 293mg 13% Total Carbohydrate 10g 3% Dietary Fiber 5g 19% Total Sugars 3g Protein 8g 17% Vitamin C 13mg 15% Calcium 47mg 4% Iron 1mg 6% Potassium 501mg 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.