Recipe by Mr.Bloom
"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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avocado - peeled, pitted and diced
celery, finely chopped
ground black pepper
Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe!
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.
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.
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!
Does anyone know how well the extra keeps in the fridge?
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Avocado Egg Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 152
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