Delicious Avocado Egg Salad

Delicious Avocado Egg Salad

Mr.Bloom 0

"Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite."

Ingredients 30 m {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 327 mg
  • 109%
  • Sodium:
  • 1497 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
  2. Peel and rinse eggs under cold water to cool; cube eggs.
  3. Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.
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  • Cook's Note:
  • Don't let the eggs overcook, a little on the softer side is better. You can add or blend avocado for a creamier consistency. Double/triple/quadruple ingredients for more sandwiches. You won't be disappointed.
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Reviews 33

  1. 38 Ratings


I'm only giving this a 2-star rating as the recipe asks for wayyyy to much of the spices (especially salt), so much so, that it becomes nearly unpalatable. At 1500mg of sodium per serving this will send someone’s blood pressure into overdrive. I will make this again though, because I think it has promise, but I will cut the salt down to 1/4 tsp, the mustard to 1 tbsp, the pepper to 1/2 tsp and the garlic powder to 1/2 a tsp as well.


Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe!


This was OK. I liked the idea of using avocado and mustard in place of mayo, but honestly I missed the mayo! The eggs and avocado together were good, but I didn't care for the mustard flavor (even reduced to 1 TBSP, as suggested by another reviewer). Might try it with a TBSP of mayo next time...still less than I would normally use. 1/4 tsp. of salt, 1/8 tsp. of pepper and 1/8 tsp. of garlic powder were quite enough for me.