Delicious Avocado Egg Salad Recipe -
Delicious Avocado Egg Salad Recipe
  • READY IN 30 mins

Delicious Avocado Egg Salad

Recipe by  

"Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    30 mins


  1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
  2. Peel and rinse eggs under cold water to cool; cube eggs.
  3. Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.
Kitchen-Friendly View


  • Cook's Note:
  • Don't let the eggs overcook, a little on the softer side is better. You can add or blend avocado for a creamier consistency. Double/triple/quadruple ingredients for more sandwiches. You won't be disappointed.

Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2012

Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe!

Most Helpful Critical Review
Apr 18, 2012

I'm only giving this a 2-star rating as the recipe asks for wayyyy to much of the spices (especially salt), so much so, that it becomes nearly unpalatable. At 1500mg of sodium per serving this will send someone’s blood pressure into overdrive. I will make this again though, because I think it has promise, but I will cut the salt down to 1/4 tsp, the mustard to 1 tbsp, the pepper to 1/2 tsp and the garlic powder to 1/2 a tsp as well.

Jun 04, 2012

This was OK. I liked the idea of using avocado and mustard in place of mayo, but honestly I missed the mayo! The eggs and avocado together were good, but I didn't care for the mustard flavor (even reduced to 1 TBSP, as suggested by another reviewer). Might try it with a TBSP of mayo next time...still less than I would normally use. 1/4 tsp. of salt, 1/8 tsp. of pepper and 1/8 tsp. of garlic powder were quite enough for me.

Apr 14, 2012

I really like egg salad. Love that no mayo is needed and the avocado made a very nice touch. Loved it and will make again! Thanks!

Sep 03, 2013

Does anyone know how well the extra keeps in the fridge?

Sep 21, 2012

Personally, I liked this recipe very much, just one suggestion, if you're going to share it with other people, leave the salt and pepper out and let them add their own. I just did the spices to taste. I also didn't finely chop the celery, i like it in bigger chunks, and added onions, and used a whole avocado instead of just half.

May 07, 2013

This was good, but not too much flavor. I will make a couple changes the next time I make this. I'm going to try chopped onion instead of the chopped celery. Also going to add some lime juice. I might even add a chopped jalapeno or two for a little kick.

Feb 27, 2014

I've converted: I have no desire to ever make egg salad with mayo again. This was surprisingly delicious! I omitted the celery and used just a dash of garlic powder and seasoned salt. I may or may not have eaten the whole batch for dinner.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 327 mg
  • 109%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 1497 mg
  • 60%

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

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