Avocado and Egg Salad

20 mins (prep 10, cooking 10)
9 ingredients
2 servings
This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.

Categories:  salad , for-1-or-2 , fruit , beginner-cook , north-american , quick , low-carb , low-sodium , low-in... , time-to-make , <-30-mins , easy , number-of-servings , vegetarian , vegetable ,
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Serving Size (17.65 g)
Servings 2
Amount per Serving
Calories 106.95 Calories from Fat 103.68
% Daily Value *
Total Fat 11.52g 35.44%
Saturated Fat 1.6g 15.99%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.81mg 6.07%
Total Carbohydrate 1.19g 0.8%
Dietary Fiber 0.14 g 1.12%
Sugars 0.09 g %
Protein 0.26g 1.03%
Vitamin A 0.02IU% Vitamin C 0.14mg%
Calcium 2.28mg% Iron 0.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ripe avocado, hard-boiled egg, salt and pepper, fresh parsley