Light Avocado Egg Salad

Light Avocado Egg Salad

42 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
K-Dub
Recipe by  K-Dub

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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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Reviews (42)

Rate This Recipe
Baking Nana
66

Baking Nana

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
31

Aliboo

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
23

Cat Hill

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!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 3.5 g
  • 1%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 423 mg
  • 141%
  • Sodium
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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