“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
Adjust Servings
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)
Rate This Recipe
"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)."
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