Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
from www.twopeasandtheirpod.com
57 cooks on www.twopeasandtheirpod.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 3% | 1% |
| egg | 33% | 79% |
| dairy | 3% | 0% |
| aromatics | 3% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 hard boiled eggs, (chopped) |
| 100 g | 2 hard boiled egg whites, (chopped) |
| 400 g | 2 small avocados, (pitted and peeled) |
| 15 g | 1 tablespoon plain Greek yogurt |
| 15 g | 1 tablespoon fresh lemon juice |
| 20 g | 2 tablespoons chopped green onion |
| 1 g | 1/4 teaspoon Dijon mustard |
| Salt and freshly ground black pepper, (to taste) |
Method: 3 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This sounds delicious!! I’m the only one who would eat this. Will it last in the fridge with the avocado? I have just learned to use avocados in things other than quac, and was told http://199.188.201.61/369slot/ when it turns brown not to eat it. I probably w” — a cook, 4.0★
“Just made this for lunch and served on top of ezekiel toast. It was fast and easy to make, very healthy, and delicious! Ii topped it off with red chile flakes. What a wonderful recipe. Thank you!” — a cook, 5.0★