Avocado Egg Salad

Avocado Egg Salad

86 Reviews 9 Pics
  • Prep

    20 m
  • Ready In

    20 m

“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!”

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Adjust Servings

Original recipe yields 3 cups


  1. 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.

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Reviews (86)

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 the salad before sealing tightly (just like storing guac).



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



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.

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 25 g
  • 38%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 217 mg
  • 72%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Light Avocado Egg Salad


next recipe:

Egg Salad with Avocado