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READY IN 20 mins

Avocado Egg Salad

Read Reviews (70)

"I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!" — ANGELAANDJAKERS

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Ingredients Edit and Save

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Original recipe makes 3 cups Change Servings

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
1/2 cup minced red onion
3 tablespoons chopped sweet pickles

1 tablespoon prepared yellow mustard
1/3 cup mayonnaise
salt and pepper to taste

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Directions

Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

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This was a nice option for using up avocados and eggs. Yum. My only modification was using dijon mustard. You can avoidthe dicoloration when storing if you put ONE avocado pit in the container with the salad before sealing tightly (just like storing guac).

—Dana

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Most Helpful Critical Review

Aug 03, 2009

It came out pretty well. I had more avocado than egg because I love avocados. I added a little cheese and lettuce and used white onion instead of red. I think red would have made it taste more like guacamole which could be nice.

—Jenny

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94 Ratings

Jun 30, 2009

I added Texas 1015's instead of the red onions. We loved it. When storing for left overs place plastic wrap driectly on top and press down lightly. This will help with the discoloration of the salad.

—stuffedpuppet

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Aug 08, 2008

I make this recipe but add two tbsp of jarred pimientos, one tbsp balsamic vinegar, and 1/4 cup diced celery...delicious!

—robertlee123

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Aug 07, 2008

Very tasty and easy. I diced everything instead of mashing. Excellent sandwiches too!

—hunter1953

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Oct 30, 2009

I got the lap band a few months ago and had to be on 2 weeks of liquids and 2 weeks of mushy foods after the surgery. It got old, so I went looking for something new I could do with eggs and avocado. When I saw this recipe I was dubious. Having tasted all these ingredients separately, I just didn't see them tasting good together lol. Boy was I wrong. OMG this is so yummy! Even now that I'm not on mushies anymore, I still make this for lunch weekly. I always try to figure out what makes all these things taste good together, I think it's the sweet pickles. I use a pre-made sweet pickle relish cause I'm lazy lol, it really just ties everything together. So don't doubt it, try it! Yum!

—Purse Junkie

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Aug 08, 2008

I used to get something similar to this at a deli but it was called the Yankee Doodle and served on soft sub roll. Only the sliced avacodo was sliced along with strips of fried bacon. Yumm.. one of my favs!

—Gammy

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Aug 08, 2008

Can also add some diced, seeded Roma tomato's...This really is a refreshing salad.

—Honey

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Nutrition

Calories
284 kcal
14%

Carbohydrates
9.2 g
3%

Cholesterol
217 mg
72%

Fat
25 g
38%

Fiber
4.9 g
19%

Protein
8 g
16%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Avocado Egg Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 284
Calories from Fat: 225

% Daily Value *
Total Fat 25g 38 %
Saturated Fat 4.5g 23 %
Cholesterol 217mg 72 %
Sodium 253mg 10 %
Potassium 418mg 12 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 4.9g 19 %
Protein 8g 16 %
Sugars 2.7g
Vitamin A 9 %
Vitamin C 13 %
Calcium 5 %
Iron 11 %
** Thiamin 11 %
Niacin 22 %
Vitamin B6 20 %
Magnesium 10 %
Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.