Light Avocado Egg Salad

Light Avocado Egg Salad

53
K-Dub 129

"I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!"

Ingredients 40 m {{adjustedServings}} servings 186 cals

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Nutrition

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  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
  2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
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Footnotes

  • Cook's Note:
  • A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!
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Reviews 53

  1. 68 Ratings

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Baking Nana
5/3/2013

Delicious! I did use more avocado than called for but that is just because I love them! My granddaughter said to serve this on a ham sandwich and you'd have Green Eggs and Ham!

Aliboo
5/5/2013

Fabulous idea for a healthier "mayonaise". I thought that 1/2 an avocado was just right for this recipe, I'm thinking of using avocado in my tuna next time too! Thanks for a great recipe idea!

Cat Hill
5/23/2013

I haven't had egg salad in years. I've been wanting to make some since I now have my own chickens. This recipe was so good. Definitely a keeper! I did use more avocado and in place of the salt & pepper, I used a squeeze of fresh lemon juice & a dash of tabasco. Thanks for sharing your recipe, K-Dub!