Avocado Egg Salad Recipe - Allrecipes.com
Avocado Egg Salad Recipe
  • READY IN 20 mins

Avocado Egg Salad

Recipe by  

"This is a family recipe handed down from my Grandfather. We have it every Thanksgiving and Christmas. I am not allowed to come without it."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2008

Can't think of two things I enjoy more than egg salad and avocados. Combined, this was so delicious and makes a great lunch or even appy. I didn't measure the mayo or use the sliced eggs as I was just making this for myself. Also added in a few seasonings as I would normally do for either egg salad for guac. Thank you so much!!

 
Most Helpful Critical Review
Jul 29, 2011

I love both avocado and egg so I was really looking forward to this. I read all the reviews in advance and so knew that for our tastes I should add celery and bacon as others have suggested. My problem with the recipe is that, in my opinion, the avocado/egg ratio is off. I halved the recipe so started with 3 avocados and 3 chopped eggs. The avocado completely overwhelmed the egg so I ended up adding 3 more chopped eggs to the 3 avocados. That was much more balanced. Even with the addition of celery and bacon, we still felt this was on the bland side. We added in another 1/2 cup of onion and also added several shakes of Louisiana hot sauce to the mayo and milk mixture. Those changes resulted in something quite good, but the original proportions of the recipe were, for us, not the most appealing.

 

24 Ratings

Nov 09, 2007

This is a great recipe...Can also add baby shrimp, and serve on a crisp lettuce leaf.

 
Jul 15, 2010

I liked this - it's SO rich and creamy! But is was a little lacklustre for me as is. It needed more flavor, color, some crunch and some contrast in textures. To begin with, I used green onion rather than red, since that's what I had, but I don't think I would have particularly liked the bite of the red onion anyway (nor, probably, would anyone standing close to me). I added the expected and predictable celery, but I also threw in some cooked, crumbled bacon. Really delicious. I would have loved this on a sandwich but I didn't want to mess with this perfect, low-carb lunch.

 
Nov 30, 2009

Was pretty good - only needed salt and pepper. I love egg salad and avocados. Leftovers are not good so make just what you can eat right away.

 
Jul 01, 2008

Very tasty! I went a little lighter on the mayo, and added some crumbled bacon and cayenne pepper for a little kick. I will definitely make this again.

 
Mar 28, 2011

Nice, but nothing special, really

 
Nov 13, 2009

it was ok. would have just preferred the egg salad.

 

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Nutrition

  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 6.9 g
  • 27%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 133 mg
  • 5%

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

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