“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.” - by MLONG63
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 244 cal
- 12%
- Fat
- 21.4 g
- 33%
- Carbs
- 10.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"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 jus..." See moret 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!!"
Honey
"This is a great recipe...Can also add baby shrimp, and serve on a crisp lettuce leaf...." See more"
naples34102
"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 rathe..." See morer than red, since that's what I had, but I don't think I would have particularly liked the bite of the red onion anyway (nor, probably, would anyone standing close to me). I added the expected and predictable celery, but I also threw in some cooked, crumbled bacon. Really delicious. I would have loved this on a sandwich but I didn't want to mess with this perfect, low-carb lunch."
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