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Egg Salad with Avocado

Karen Anderson Sorenson

"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

10 m servings 289 cals
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 318 mg
  • 106%
  • Sodium:
  • 164 mg
  • 7%

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

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Footnotes

  • Cook's Note:
  • You may want to add a small amount (1/2 teaspoon) of vinegar to make it taste more like mayonnaise.

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Reviews

Read all reviews 16
  1. 20 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

I will probably continue to sub avocado for mayo, but the sweet relish was not good in this recipe. I tried a splash of lemon, a little garlic powder, a little paprika, a little fresh cilantro--...

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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 a...

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 ...

I doubled the recipe (so I have some for leftovers, including lunches at work), and made this for supper tonight. It tastes pretty good! I would make it again!

This was delicious! I will defiantly make again.

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

I will probably continue to sub avocado for mayo, but the sweet relish was not good in this recipe. I tried a splash of lemon, a little garlic powder, a little paprika, a little fresh cilantro--...

I did Ms. Kansas' tweaks with double quantity, still 1 avocado, splash of lemon and mayo (I agree the mayo is not needed, I just prefer a creamier egg salad). I used Vlasic Sweet Relish and felt...

I couldn't bring myself to add the relish to this as i am trying to not eat any sugar, and i just am not sure how that would go .i did however add a small squeeze of lime just for some tartness....

was very tasty with no mayo.