Egg and Avocado Salad
If you love egg salad it’s now time to try egg salad in a brand new way. A simple nutrition rich ingredient such as avocado with the addition of lemon, salt, pepper makes a delicious egg without using any mayonnaise. This makes a great vegan dish. Try adding your favorite herbs to add an additional kick to the salad.
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Prep Time 5 mins Cook Time 15 mins Total Time 20 mins
Course Breakfast, Lunch, Side Dish, Snack Cuisine American
Servings 2 Calories 240 kcal
2 eggs hard boiled 1 avocado 1 lemon juiced 1 dash salt to taste 1 dash pepper to taste
Peel eggs, cut eggs and place into a small bowl. Slice avocado in half, remove the pit and place avocado in bowl. Combine eggs and avocado by smashing with a fork. Add lemon juice to taste. Add salt and pepper to taste.
These nutrition facts are for 1 serving of your recipe. Total servings for this recipe: 2
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Calories: 240 kcal Carbohydrates: 14 g Protein: 8 g Fat: 19 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 164 mg Sodium: 90 mg Potassium: 623 mg Fiber: 8 g Sugar: 2 g Vitamin A: 396 IU Vitamin C: 39 mg Vitamin D: 1 µg Vitamin K: 21 µg Calcium: 51 mg Iron: 2 mg Magnesium: 39 mg Phosphorus: 148 mg Selenium: 14 µg Zinc: 1 mg
Keyword avocado, egg salad, eggs, Osteopenia, Osteoporosis