Avocado Egg Salad

  • Recipe By
  • Published Apr 2nd
  • Ready In20m
  • Servings6
  • Calories284
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!

Avocado Egg Salad Ingredients

The following are the ingredients needed to make delicious Avocado Egg Salad for 6 servings:

  • 6 hard-boiled eggs, peeled
  • 2 avocados - peeled, pitted, and cubed
  • 1/2 cup minced red onion
  • 3 tablespoons chopped sweet pickles
  • 1 tablespoon prepared yellow mustard
  • 1/3 cup mayonnaise
  • salt and pepper to taste

Avocado Egg Salad Cooking Instructions

  • Prep20m
  • Cook-
  • Ready In20m

To cook Avocado Egg Salad, you need about 20 minutes of preparation time. The following are the steps to cook Avocado Egg Salad easily:

  1. 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.

Notes

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

Nutrition Facts

Per Serving: 284 calories; 25 grams of fat; 9.2 grams of carbohydrates; 8 grams of protein; 217 milligrams of cholesterol; 189 milligrams of sodium.

  1. Jul 9th 2012

    If you love avocados and you love eggs, and you haven't tried the two combined, you are really missing out. I only recently discovered how well the two go together, like they were meant to b ...

  2. Jul 31st 2010

    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 contain ...

  3. Oct 25th 2009

    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 ...

  4. Jun 28th 2009

    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 t ...

  5. Jun 15th 2009

    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 n ...

  6. Aug 8th 2008

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

  7. Aug 8th 2008

    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.. ...

  8. Aug 8th 2008

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

  9. Aug 7th 2008

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