Reviewed: Oct. 25, 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!

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Purse Junkie

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 8, 2009

My daughter had friends over for a sleepover. They wanted egg salad for lunch. I mad this and the typical egg salad. This one was gone before the typical.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Aug. 1, 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.

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Jenny

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

The salad came out good. I had people over and I scaled it to more servings (with 9 eggs and 3 avocados). It tastes good, I like avocado, but you can taste eggs. You can't eat a lot of this salad, so I would not suggest to make a lot of it. Although its good to make it for variety.

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Tetya

Cooking Level: Intermediate

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Reviewed: Jun. 28, 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.

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stuffedpuppet

Cooking Level: Expert

Home Town: Borger, Texas, USA

Living In: Floydada, Texas, USA

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Reviewed: Jun. 15, 2009

This was surprisingly delicious. The color was weird and only got weirder as leftovers, but if you can get past that and give it a taste, you'll forgive the appearance immediately. I did not have a fresh red onion, so used dried chopped onions instead. The sweet pickles really made the dish, I think.

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ChefMom

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Reviewed: Jun. 3, 2009

Quite tasty!

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deeray82

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Reviewed: May 19, 2009

This is pretty good sandwich spread, even minus the sweet pickles. Might even be better without it. Thanks for the idea. Made my avocado go a long ways.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: May 18, 2009

Didn't have any red onion so I subbed celery. Don't buy sweet pickles, so I used dill. Always have to have a kick when I eat, so I used a bit of Chipoltle Chili Powder. I was very pleasantly surprised with how good this combo was! Thanks for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: May 7, 2009

This was a great way to reduce mayo in egg salad & give it a heightened taste. I used my own recipe but did reduce the light mayo, then added the mashed avacado which I combined with some fresh squeezed lemon juice. Used 12 eggs, 1/2 c mayo, one avacado, 2 Tbls Dijon, 3 Tbsl pickle relish & all my favorite spices plus S&P. Yes, you must add paprika & dill to make it perfect in my opinion! A dash of chipotle red pepper kicks it nicely. Easy & delicious. Served on bed of romaine & croissants to 10 people for luncheon. All loved. Thanks for the avacado idea!

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SONSHINEX2

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Reviewed: Apr. 16, 2009

Much better than regular potato salad. Dill pickels and celery salt were perfect!

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WOODSTCK

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Whitestone, New York, USA

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Reviewed: Apr. 4, 2009

Really good! I used relish instead of sweet pickles, which was not a good substitute. Next time I'll follow the recipe exactly.

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rachel

Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Mar. 13, 2009

This was a really good egg salad sandwitch recipe. Unfortunately didn't have any red onion on hand, but the egg salad was still very good without it (though I think it would be better with). My boyfriend was a bit hesitant, as the salad ended up being pastel green, but after eating, preferred the avocado egg salad to regular egg salad. Will definitely make again.

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Angie Nell

Cooking Level: Expert

Home Town: Francis, Saskatchewan, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Feb. 22, 2009

Thanks! This was excellent. As others suggested, I did not use all the mayo and omitted the pickles (I was out).

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jhm

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Reviewed: Jan. 29, 2009

Loved it! I did not use the mustard but added sunflower seeds! YUM Also, I was all out of red onion and substituted minced onion flakes.

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Jan. 27, 2009

Awesome. I added diced tomato-it just seemed that it should be in there-and it worked.

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msbelle1977

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Reviewed: Sep. 15, 2008

Very tasty! I didn't use all the mayo, only about 2/3 of what was called for. Eat it up quick as the avocados will start to turn dark over the next couple of days.

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SVANCE

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Reviewed: Aug. 21, 2008

I made this for my husband to take in his lunch & said it was wonderful!!

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Tracy M

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Reviewed: Aug. 17, 2008

This is not bad. I like the crunchiness from the pickles, and the creaminess from the avocado. However, my preference would be for dill pickles, not sweet. Still, a quick and easy recipe. I generally dice eggs in egg salad but I like mashing better. So much easier!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 8, 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!

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