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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 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Side Dish, Snack
Cuisine American
Servings 2
Calories 240 kcal

Equipment

  • 1 double boiler if you are steaming your eggs

Ingredients
  

  • 2 eggs hard boiled
  • 1 avocado
  • 1 lemon juiced
  • 1 dash salt to taste
  • 1 dash pepper to taste

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 240kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 164mgSodium: 90mgPotassium: 623mgFiber: 8gSugar: 2gVitamin A: 396IUVitamin C: 39mgVitamin D: 1µgVitamin K: 21µgCalcium: 51mgIron: 2mgMagnesium: 39mgPhosphorus: 148mgSelenium: 14µgZinc: 1mg
Keyword avocado, egg salad, eggs, Osteopenia, Osteoporosis
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