Avocado Egg Salad

Avocado Egg Salad

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"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."

Ingredients

20 m {{adjustedServings}} servings 244 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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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Reviews

17
  1. 25 Ratings

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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...