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READY IN 30 mins

Delicious Avocado Egg Salad

Read Reviews (18)

"Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite." — Mr.Bloom

Ingredients Edit and Save

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How to Make Egg Salad

Egg Salad I

All about Eggs

Types of Salt

Freshly Ground vs. Pre-Ground Pepper

Garlic: Fresh Vs. Powdered

Original recipe makes 2 servings Change Servings

4 eggs
1/2 avocado - peeled, pitted and diced
2 stalks celery, finely chopped
2 tablespoons prepared mustard

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

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Directions

Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
Peel and rinse eggs under cold water to cool; cube eggs.
Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 30 mins

Footnotes

Cook's Note:
Don't let the eggs overcook, a little on the softer side is better. You can add or blend avocado for a creamier consistency. Double/triple/quadruple ingredients for more sandwiches. You won't be disappointed.

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Reviews More Reviews

Most Helpful Positive Review

Apr 13, 2012

Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe!

—sueb

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Most Helpful Critical Review

Apr 18, 2012

I'm only giving this a 2-star rating as the recipe asks for wayyyy to much of the spices (especially salt), so much so, that it becomes nearly unpalatable. At 1500mg of sodium per serving this will send someone’s blood pressure into overdrive. I will make this again though, because I think it has promise, but I will cut the salt down to 1/4 tsp, the mustard to 1 tbsp, the pepper to 1/2 tsp and the garlic powder to 1/2 a tsp as well.

—mkarhatsu

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21 Ratings

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Jun 04, 2012

This was OK. I liked the idea of using avocado and mustard in place of mayo, but honestly I missed the mayo! The eggs and avocado together were good, but I didn't care for the mustard flavor (even reduced to 1 TBSP, as suggested by another reviewer). Might try it with a TBSP of mayo next time...still less than I would normally use. 1/4 tsp. of salt, 1/8 tsp. of pepper and 1/8 tsp. of garlic powder were quite enough for me.

—dreechrismom

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Sep 21, 2012

Personally, I liked this recipe very much, just one suggestion, if you're going to share it with other people, leave the salt and pepper out and let them add their own. I just did the spices to taste. I also didn't finely chop the celery, i like it in bigger chunks, and added onions, and used a whole avocado instead of just half.

—Lyssa1108s

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May 07, 2013

This was good, but not too much flavor. I will make a couple changes the next time I make this. I'm going to try chopped onion instead of the chopped celery. Also going to add some lime juice. I might even add a chopped jalapeno or two for a little kick.

—Wheaties

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May 06, 2013

I didn't use celery because I don't like my egg salad to be that crunchy. This was delicious! I had never thought of using avocado in place of mayo. I'm glad I found this, I'm trying to cut mayo out of mine and my family's diet. Great recipe!

—UTMomof5

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Nov 15, 2012

Tried your recipe last night for a quick dinner. My roommates thought it was very good and very tasty. It was gone before I knew it, so next time I will make sure to double the portions.

—Raya21

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Apr 14, 2012

I really like egg salad. Love that no mayo is needed and the avocado made a very nice touch. Loved it and will make again! Thanks!

—RatherBeCooking

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Nutrition

Calories
230 kcal
12%

Carbohydrates
8.7 g
3%

Cholesterol
372 mg
124%

Fat
16.8 g
26%

Fiber
4.8 g
19%

Protein
13.4 g
27%

Sodium
1497 mg
60%

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

Nutritional Information

Delicious Avocado Egg Salad

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 230
Calories from Fat: 152

% Daily Value *
Total Fat 16.8g 26 %
Saturated Fat 3.9g 19 %
Cholesterol 372mg 124 %
Sodium 1497mg 60 %
Potassium 516mg 14 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 4.8g 19 %
Protein 13.4g 27 %
Sugars 2.1g
Vitamin A 14 %
Vitamin C 12 %
Calcium 11 %
Iron 26 %
Thiamin 14 %
Niacin 30 %
Vitamin B6 21 %
Magnesium 14 %
Folate 54 %

* 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.