Avocado Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.9 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 9.0 g

View full nutritional breakdown of Avocado Egg Salad calories by ingredient
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This is from the Clean Eating magazine This is from the Clean Eating magazine
Number of Servings: 4


    10 hard-boiled egg whites, diced
    1/2 cup onions, diced
    1/2 cup celery, diced
    1/2 cup avocado, mashed
    1/2 cup grape or cherry tomatoes, sliced
    2 cups romaine lettuce (more or less)
    1 tbsp Dijon mustard
    1 tsp paprika
    1/2 tsp ground pepper
    Pinch of sea salt (optional)


In a bowl, combine eggs, onions, celery, avocado & mustard. Stir until well mixed. Add paprika, pepper & salt; stir to combine.

Place on a bed of romaine, top with sliced tomatoes. It can also be used in a wrap or between bread.

Serves 4, 1/2 cup each

Leftovers can be stored in refrigerator for 2 to 3 days; do not freeze.

Number of Servings: 4

Recipe submitted by SparkPeople user NVR2HEALTHY.

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Member Ratings For This Recipe

  • Excellent egg salad sandwich or on romaine lettuce - 8/4/09

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