Avocado Egg Salad

76 Reviews

Prep: 20 min
Ready In: 20 min

“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!” - by ANGELAANDJAKERS

Ingredients

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

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Metric US

Original recipe yields 3 cups

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
284 cal
14%

Fat
25 g
38%

Carbs
9.2 g
3%

Based on a 2,000 calorie diet

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Reviews (76)

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Dana

Aug. 2, 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 container with th..." See moree salad before sealing tightly (just like storing guac)."

robertlee123

Aug. 8, 2008

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

stuffedpuppet

Jun. 30, 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 the salad...." See more"

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