Reviewer:

judy

Cooking Level: Intermediate

Home Town: Goleta, California, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 7, 2009

Fantastic! I think people forget that they should "COOK," rather than just follow this blindly. Just add spices to your taste and it will work just fine. YUM!

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Reviewer:

Desirae

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Reviewed: Aug. 3, 2009

This was really good for lunch and a nice change from turkey sandwiches or tv dinners :) I didn't have red onion but I bet it would be really good with it.

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Reviewer:

Lindsay

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Reviewed: Jun. 23, 2009

So amazing, I kept the mayo to a minimum, added salt and pepper and served on two pieces of whole wheat bread.

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Reviewer:

hedah

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Reviewed: Apr. 17, 2009

The avocado got a little yucky once it became leftovers, but was so very good. I suggest serving soon after it's made.

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Reviewer:

HollyN82

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

This was fantastic! I was looking for a quick snack and some way to use an avocado that was about to go bad and stumbled across this recipe. I didn't have any red onions on hand, so I skipped those. I also added a pinch of sea salt, some cracked black pepper, and a couple dashes of cayenne pepper. YUM!

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Reviewer:

Rachel S.

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 5, 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!!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 1, 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.

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5 users found this review helpful