Rating: 4.5 stars
56 Ratings
  • 5 star values: 34
  • 4 star values: 12
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 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.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Peel and rinse eggs under cold water to cool; cube eggs.

  • 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.

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.

Nutrition Facts

230 calories; protein 13.4g; carbohydrates 8.7g; fat 16.8g; cholesterol 327.4mg; sodium 1497.3mg. Full Nutrition
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