Avocado Egg Salad

Avocado Egg Salad


"This is a family recipe handed down from my Grandfather. We have it every Thanksgiving and Christmas. I am not allowed to come without it."


20 m servings 244 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.
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Your rating



  1. 25 Ratings


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 w...

This is a great recipe...Can also add baby shrimp, and serve on a crisp lettuce leaf.

I liked this - it's SO rich and creamy! But is was a little lacklustre for me as is. It needed more flavor, color, some crunch and some contrast in textures. To begin with, I used green onion...

Was pretty good - only needed salt and pepper. I love egg salad and avocados. Leftovers are not good so make just what you can eat right away.

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.

I love both avocado and egg so I was really looking forward to this. I read all the reviews in advance and so knew that for our tastes I should add celery and bacon as others have suggested. M...

Nice, but nothing special, really

it was ok. would have just preferred the egg salad.

Great way to enjoy avacado. I added a little salt to bring at the flavor a little better.