Egg Salad with Avocado


by: Olga from Russia

Full of protein appetizer.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4-5

8 pieces Egg, hard-boiled and peeled

2 pieces Avocado, peeled

4 tablespoons Mayonnaise

3 tablespoons Red wine vinegar

1/2 teaspoon Salt

Black pepper, to taste

2 cloves Garlic, sliced

Nutrition Facts
Egg Salad with Avocado

Servings Per Recipe: 4

Amount per Serving

Calories: 399

  • Total Fat: 30.8 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0 g
  • Cholesterol: 376.8 mg
  • Sodium: 529.8 mg
  • Total Carbs: 17 g
  •     Dietary Fiber: 8.5 g
  •     Sugars: 5.8 g
  • Protein: 16.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Boil eggs, cut into 2 halves and blend, you can also mash in a bowl with a fork in a bowl.

2.  Add avocado, the softer the avocado, the better.

3.  Add red wine vinegar.

4.  Bring to your preferred consistency, with or without lumps. Add chopped garlic, stir well.

5.  Mix mayonnaise with salt and spread on bread.

6.  Spread your salad on bread with mayonnaise.

7.  Cut green onion, sprinkle on top.

8.  You can make a sandwich

9.  Or enjoy with out bread!

related recipes