Avocado Egg Salad

Avocado Egg Salad

ANGELAANDJAKERS

"I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!"
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Ingredients

20 m servings 284 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Ready In

  1. Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 124
  1. 164 Ratings

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Most helpful positive review

This was a nice option for using up avocados and eggs. Yum. My only modification was using dijon mustard. You can avoidthe dicoloration when storing if you put ONE avocado pit in the container w...

Most helpful critical review

It came out pretty well. I had more avocado than egg because I love avocados. I added a little cheese and lettuce and used white onion instead of red. I think red would have made it taste more l...

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This was a nice option for using up avocados and eggs. Yum. My only modification was using dijon mustard. You can avoidthe dicoloration when storing if you put ONE avocado pit in the container w...

I make this recipe but add two tbsp of jarred pimientos, one tbsp balsamic vinegar, and 1/4 cup diced celery...delicious!

I added Texas 1015's instead of the red onions. We loved it. When storing for left overs place plastic wrap driectly on top and press down lightly. This will help with the discoloration of the s...

I got the lap band a few months ago and had to be on 2 weeks of liquids and 2 weeks of mushy foods after the surgery. It got old, so I went looking for something new I could do with eggs and avo...

I used to get something similar to this at a deli but it was called the Yankee Doodle and served on soft sub roll. Only the sliced avacodo was sliced along with strips of fried bacon. Yumm.. one...

Very tasty and easy. I diced everything instead of mashing. Excellent sandwiches too!

Can also add some diced, seeded Roma tomato's...This really is a refreshing salad.

This was surprisingly delicious. The color was weird and only got weirder as leftovers, but if you can get past that and give it a taste, you'll forgive the appearance immediately. I did not h...

My daughter had friends over for a sleepover. They wanted egg salad for lunch. I mad this and the typical egg salad. This one was gone before the typical.

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