Delicious Avocado Egg Salad

Rating: 4.39 stars
54 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 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.

By Mr.Bloom

Gallery
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Recipe Summary

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

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

Directions

  • 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

Per Serving:
230 calories; protein 13.4g 27% DV; carbohydrates 8.7g 3% DV; fat 16.8g 26% DV; cholesterol 327.4mg 109% DV; sodium 1497.3mg 60% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

sueb
Rating: 5 stars
04/14/2012
Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe! Read More
Helpful
(19)

Most helpful critical review

Marion Kubach
Rating: 2 stars
04/18/2012
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 will send someone’s blood pressure into overdrive. I will make this again though, because I think it has promise, but I will cut the salt down to 1/4 tsp, the mustard to 1 tbsp, the pepper to 1/2 tsp and the garlic powder to 1/2 a tsp as well. Read More
Helpful
(36)
54 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marion Kubach
Rating: 2 stars
04/18/2012
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 will send someone’s blood pressure into overdrive. I will make this again though, because I think it has promise, but I will cut the salt down to 1/4 tsp, the mustard to 1 tbsp, the pepper to 1/2 tsp and the garlic powder to 1/2 a tsp as well. Read More
Helpful
(36)
sueb
Rating: 5 stars
04/13/2012
Quick and easy! I like the fact that mayonnaise is not needed for this sandwich filling! Thanks for the recipe! Read More
Helpful
(19)
Wheaties
Rating: 4 stars
05/07/2013
This was good, but not too much flavor. I will make a couple changes the next time I make this. I'm going to try chopped onion instead of the chopped celery. Also going to add some lime juice. I might even add a chopped jalapeno or two for a little kick. Read More
Helpful
(15)
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dreechrismom
Rating: 3 stars
06/04/2012
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 (even reduced to 1 TBSP as suggested by another reviewer). Might try it with a TBSP of mayo next time...still less than I would normally use. 1/4 tsp. of salt 1/8 tsp. of pepper and 1/8 tsp. of garlic powder were quite enough for me. Read More
Helpful
(12)
RatherBeCooking
Rating: 5 stars
04/14/2012
I really like egg salad. Love that no mayo is needed and the avocado made a very nice touch. Loved it and will make again! Thanks! Read More
Helpful
(11)
Cathy
Rating: 5 stars
09/03/2013
Does anyone know how well the extra keeps in the fridge? Read More
Helpful
(9)
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Alyssa Stephenson
Rating: 5 stars
09/21/2012
Personally I liked this recipe very much just one suggestion if you're going to share it with other people leave the salt and pepper out and let them add their own. I just did the spices to taste. I also didn't finely chop the celery i like it in bigger chunks and added onions and used a whole avocado instead of just half. Read More
Helpful
(7)
rhowgo
Rating: 5 stars
02/27/2014
I've converted: I have no desire to ever make egg salad with mayo again. This was surprisingly delicious! I omitted the celery and used just a dash of garlic powder and seasoned salt. I may or may not have eaten the whole batch for dinner. Read More
Helpful
(6)
iamjennyt
Rating: 5 stars
02/27/2014
When I read this recipe at first I couldn't believe I'd never thought of using avocado in place of mayo! MIND BLOWN. Then I made it and put it on some organic multigrain bread and OH MY GAWD it was the best sandwich I've had in a looooong time. It took no time to make and the texture is amazing with the soft egg and avocado and crunchy celery. Next time I might play around with adding some herbs for more nutrients and some onions for some zing. Excellent recipe! Read More
Helpful
(3)
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