Avocado and Egg Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 373.8
  • Total Fat: 29.5 g
  • Cholesterol: 372.0 mg
  • Sodium: 127.9 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 9.8 g
  • Protein: 16.3 g

View full nutritional breakdown of Avocado and Egg Salad calories by ingredient

Number of Servings: 1


    1/2 avocado
    2 hard boiled eggs
    dash of lemon juice
    drizzle of olive oil
    salt and pepper


You can use lime instead of lemon.


Boil the eggs for 7 minutes and remove the shells. Dice and put in a bowl.
Dice the avocado into small cubes and add to the eggs. Add a small drizzle of extra virgin olive oil and a squeeze of lemon. Add salt and pepper to taste. Give it a gentle stir.
Serve the salad in a wrap, as it is, or make an open-faced sandwich.

Serving Size: one serving

Number of Servings: 1

Recipe submitted by SparkPeople user BGURENCI.