Reviewed: Jun. 23, 2009

So amazing, I kept the mayo to a minimum, added salt and pepper and served on two pieces of whole wheat bread.

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2 users found this review helpful

Reviewer:

hedah

Reviewed: Apr. 17, 2009

The avocado got a little yucky once it became leftovers, but was so very good. I suggest serving soon after it's made.

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2 users found this review helpful

Reviewer:

HollyN82

Cooking Level: Intermediate

Reviewed: Apr. 16, 2009

This was fantastic! I was looking for a quick snack and some way to use an avocado that was about to go bad and stumbled across this recipe. I didn't have any red onions on hand, so I skipped those. I also added a pinch of sea salt, some cracked black pepper, and a couple dashes of cayenne pepper. YUM!

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3 users found this review helpful

Reviewer:

Rachel S.

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jul. 5, 2008

Can't think of two things I enjoy more than egg salad and avocados. Combined, this was so delicious and makes a great lunch or even appy. I didn't measure the mayo or use the sliced eggs as I was just making this for myself. Also added in a few seasonings as I would normally do for either egg salad for guac. Thank you so much!!

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19 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 1, 2008

Very tasty! I went a little lighter on the mayo, and added some crumbled bacon and cayenne pepper for a little kick. I will definitely make this again.

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8 users found this review helpful