Egg salad with sautéed peppers and avocado
Egg salad with sautéed peppers and avocado is ready in 35 minutes (25 hands-on) and has 534 kcal and 26 g of protein per serving. One serving costs about $2.40. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 25 min
- Calories
- 534 kcal
- Cost per serving
- $2.40
Ingredients (Serves: 2)
- Eggs330 g
- Bell pepper600 g
- Garlic6 g
- Red onion70 g
- Olive oil20 g
- Lime30 g
- Dried chili1 g
- Ground cumin2 g
- Cheddar cheese (optional)60 g
- Avocado130 g
Method
Boil the eggs in boiling water for 10 minutes, cool them under cold running water, then peel and quarter them.
Cut the bell pepper into strips and the red onion into thin half-moons; chop the garlic.
Sauté the pepper, onion, garlic, dried chili and cumin in the olive oil for 8-10 minutes until tender; let cool slightly.
Dress the vegetables with the lime juice, divide them among the plates and add the sliced avocado and the eggs.
Finish with grated cheddar on top.
Nutrition per serving
| Calories | 534 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 31 g |
| Sugars | 16 g |
| Fat | 36 g |
| Fiber | 12 g |
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