Egg Salad with Avocado Recipe -
Egg Salad with Avocado Recipe
  • READY IN 10 mins

Egg Salad with Avocado

Recipe by  

"I wanted to make a healthier egg salad. This one uses avocado instead of mayonnaise. Serve in a sandwich or on crackers."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Mix avocado and eggs together in a bowl. Add relish, onion, celery, and salt; mix well.
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  • Cook's Note:
  • You may want to add a small amount (1/2 teaspoon) of vinegar to make it taste more like mayonnaise.

Reviews More Reviews

Jul 06, 2014

My original way of making egg salad sandwiches just went out the window!! This is a fantastic recipe with a nice twist of avocado to it. I was looking for something a bit more than traditional and I found it, very tasty as well. I doubled the recipe and with that I added two tablespoons of olive oil mayonnaise ( only because I like it with it, recipe does NOT, need it, for I tried it with out the mayo also). I also added just a splash, splash only of lemon juice to keep avocado from browning as it chilled. This recipe is a definite keeper. LOVE IT. Thank you for posting it. Tip keep the pit of the avocado with the finished salad and the keeps from browning too,,,

Apr 29, 2014

Fixed a half batch of this for my lunch. It was delicious. I mixed it up the night before so the flavors had all night to meld. Loved the crunch of the celery and onion in this egg salad. I had this with crackers and stuffed a stalk of celery. A great lunch option that I will be making again. Thanks, Karen S. for sharing your recipe.


6 Ratings

Jan 07, 2015

This was delicious! I will defiantly make again.

Jun 22, 2014

I love this! its healthy and super super easy to make, and of course tasty!!!

Mar 03, 2015



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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 318 mg
  • 106%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 358 mg
  • 14%

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

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