Light Avocado Egg Salad Recipe - Allrecipes.com
Light Avocado Egg Salad Recipe
  • READY IN 40 mins

Light Avocado Egg Salad

Recipe by  

"I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    40 mins

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!
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Reviews More Reviews

Most Helpful Positive Review
May 03, 2013

Delicious! I did use more avocado than called for but that is just because I love them! My granddaughter said to serve this on a ham sandwich and you'd have Green Eggs and Ham!

 
Most Helpful Critical Review
Jan 04, 2014

I thought this was a great healthy option, but I did find it a bit bland. I tried it first as written, then added some capers for some extra flavor. I do love this idea and will continue to tweak it. I think I'll try it next time with Dijon. Thank you for the healthy idea.

 
May 05, 2013

Fabulous idea for a healthier "mayonaise". I thought that 1/2 an avocado was just right for this recipe, I'm thinking of using avocado in my tuna next time too! Thanks for a great recipe idea!

 
May 23, 2013

I haven't had egg salad in years. I've been wanting to make some since I now have my own chickens. This recipe was so good. Definitely a keeper! I did use more avocado and in place of the salt & pepper, I used a squeeze of fresh lemon juice & a dash of tabasco. Thanks for sharing your recipe, K-Dub!

 
Oct 25, 2013

I have made hundreds of recipes on this sight and not reviewed them, but this one I HAD to. I just made it for lunch and I will never make egg salad the old way again! Thank you!

 
Oct 24, 2013

What a great addition to egg salad - avocado. I was very excited to try this recipe, and I was not disappointed. I was leery that it would bind together without any mayonnaise, but it worked great. I've made this several times to pack in my lunch. All the gals I eat lunch with asked for this recipe. Now they make their egg salad this way. The avocado adds so much flavor and depth to the salad, it just is an odd color. Thanks K-Dub for sharing your recipe. I've shared it many times!

 
Sep 02, 2013

Very flavorful and so easy to make. I did use more avocado and used Dijon mustard as that is our preference. Absolutely delicious! Thanks K-Dub for sharing!

 
Feb 08, 2014

Great idea and execution with your own spin is a must. I do think the previous reviews are correct about avocado to egg mixture being subjective. I did three eggs to one full avocado which was perfect for me as well as adding cumin.

 

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Nutrition

  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 423 mg
  • 141%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 254 mg
  • 10%

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

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