Delicious Avocado Egg Salad

Delicious Avocado Egg Salad

35
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
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Nutrition

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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Directions

  • Prep

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  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.

Footnotes

  • 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

35
  1. 41 Ratings

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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 w...

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 (ev...