Recipe by Karen S.
"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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avocado - peeled, pitted, and mashed
hard-boiled eggs, peeled and chopped
sweet pickle relish
salt to taste
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,,,
I love this! its healthy and super super easy to make, and of course tasty!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Egg Salad with Avocado
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 205
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