Egg salad with celery and avocado
Egg salad with celery and avocado is ready in 35 minutes (25 hands-on) and has 474 kcal and 24 g of protein per serving. One serving costs about $1.77. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 474 kcal
- Cost per serving
- $1.77
Ingredients (Serves: 2)
- Eggs330 g
- Iceberg lettuce150 g
- Celery300 g
- Olive oil20 g
- Dijon mustard24 g
- Curry powder2 g
- Fresh dill (optional)8 g
- Avocado130 g
Method
Boil the eggs in boiling water for 10 minutes; cool them in cold water, peel and chop.
Slice the celery thinly and sauté for 6 minutes in a skillet with the olive oil and curry powder, until tender but still firm.
Stir the Dijon mustard into the warm celery together with the eggs, and add the chopped dill.
Tear the iceberg lettuce and slice the avocado, arrange on a plate and top with the egg salad.
Nutrition per serving
| Calories | 474 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 15 g |
| Sugars | 5 g |
| Fat | 36 g |
| Fiber | 9 g |
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