Avocado and Egg Salad

"This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by catalina602 photo by catalina602
photo by The Tiny Chef photo by The Tiny Chef
photo by looneytunesfan photo by looneytunesfan
photo by Nimz_ photo by Nimz_
Ready In:
20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Cut ripe avocado into chunks.
  • Hard boil egg and chop; add to avocado.
  • Add remaining ingredients.
  • Let stand or refrigerate for a little while, but not too long as avocados may turn.
  • Serve on a bed of lettuce for salad.
  • Sprinkle a little paprika on top for color.

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Reviews

  1. I came on looking for an easy recipe to use an avocado, since ours was at the far end of ripe. This recipe is *awesome*! We upped it to 3 eggs, and (garlic lover though I am) I would still halve the garlic in the future, but the combination of flavors is fantastic! Perfect as sandwich filling on whole wheat bread.
     
  2. looks gross...tastes good. i used 4 eggs with 1 avocado...left everything else the same, except subbing greek yogurt for the mayo (since i never use mayo). yummy...and different egg salad sandwich. thanks for posting
     
  3. Wonderful. Used dijon mustard. Sprouts, tomatoes, lettuce, cukes...delicious!
     
  4. WOW. I think my husband would like this too. He isn't big on Avocado alone, but mixed in with the eggs and the seasons. You can get hints instead of a full blown taste. Very fast and easy to make very filling. Some things I might do differently is real garlic and not to much of it and adding onion to it. I plan on making this again and snapping some photos of it. thank you so much for sharing this it's wonderful. my new fav lunch too!!!!
     
  5. I doubled the recipe, except for the garlic powder, added 3oz of smoked salmon & 1T of sour cream, as another reviewer suggested. Served on whole wheat toast...flavorful delightful goodness. Thanks!
     
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Tweaks

  1. I had this today for lunch and I will be having it again soon. Loved the idea of avocado and egg. I made changes to suit my taste... I added an extra egg, used cayenne instead of paprika, calorie light mayo and green onion instead of parsley. I added all except the eggs to my food processor, left it a little chunky...added in the chopped egg at the end. I ate it with whole wheat crackers. Thank you so much. I can even get my husband to try this one since there are boiled eggs in it.
     
  2. This was a great twist on egg salad. I used lime juice instead of lemon, added a little finely minced onion and some cayenne, and omitted the parsley. Yum! I spread it between 2 slices of toasted multi-grain bread for a fabulous lunch. Thanks for posting.
     

RECIPE SUBMITTED BY

<p>The Dolphin picture was taken while my DH and I lived in the Bahamas. We had some great experiences there including a variety of cuisines. Once a year they have an international food festival where countries from all over the world set up booths and offer their traditional dishes and drinks. We now live in Oregon in the Pacific N.W. We will be sharing some of our Caribbean recipes from time to time and look forward to sampling what the N.W. has to offer.</p>
 
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