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–+ servings
Avocado egg salad spread on sliced toast with hand holding a bite sized piece up to camera
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3 Ingredient Avocado Egg Salad

This easy avocado egg salad recipe makes a great recipe for the whole family. It can be pureed as a first food for baby, mashed and topped on toast for baby led weaning, or enjoyed on a sandwich for the whole family.
Course Main Course
Cuisine American
Prep Time 3 minutes
Total Time 3 minutes
Servings 2 serving
Calories 112kcal
Author Erin Palinski-Wade
Cost $1.50

Equipment

  • Medium bowl for mashing egg salad
  • Fork to mash

Ingredients

  • 1 egg hard boiled
  • 1/2 avocado diced
  • 1/2 teaspoon lemon juice

Instructions

  • Peel hard-boiled egg and slice horizontally.
  • Peel and dice one half of an avocado.
  • In a small bowl, add together avocado and egg. Using a fork, mash ingredients together.
  • Sprinkle lemon juice over top of avocado-egg mash, then mix lightly.
  • Serve chilled over whole grain toast.

Nutrition

Calories: 112kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 275mg | Fiber: 3g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg