A new twist on regular egg salad! This is so good and I am always asked for the recipe. Hope you enjoy it as much as we do! Serve on lettuce leaves or your favorite cracker.

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.

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Nutrition Facts

284 calories; protein 8.8g; carbohydrates 11.7g; fat 23.9g; cholesterol 215.9mg; sodium 163.9mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/29/2016
I make this with a few adjustments as it for only one. I cut the amount of Avacaodo and egg in half. Omit the tomatoes and use medium salsa. Chop Avacaodo first and squeeze lime over it and stir to keep it from turning dark.,add egg and the rest of the ingredients , cut back on mayo. I didn't use the sour creme every time I make it. Adjust to personal taste. Don't get it to wet. I put it on toast for a high protein breakfast. Read More
(10)
30 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2016
I make this with a few adjustments as it for only one. I cut the amount of Avacaodo and egg in half. Omit the tomatoes and use medium salsa. Chop Avacaodo first and squeeze lime over it and stir to keep it from turning dark.,add egg and the rest of the ingredients , cut back on mayo. I didn't use the sour creme every time I make it. Adjust to personal taste. Don't get it to wet. I put it on toast for a high protein breakfast. Read More
(10)
Rating: 5 stars
11/21/2015
amazing recipe for snacks and/or appetizer Read More
(5)
Rating: 5 stars
08/10/2016
I made the salad skipping the spicy ingredients because of my taste preferences. I really liked it. Typically I would categorize egg salad as a main dish but adding the avocado made it more of a dip. I served it to my husband (a creature of habit) on toast and he only like it so-so. However my daughter and I ate it on crackers (Wheat thins to be specific and later saltines) and we loved it. I usually use a whole lot more mayonnaise in egg salad but the avocado reduced the need. It's a hit that I'm bringing to my next family barbeque as a dip. For me the added benefit is that it's vegetarian so works very well for my vegetarian family members. Read More
(4)
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Rating: 5 stars
07/10/2015
This was very good. I think I'll cut back on the sour cream and mayo next time but as it was my family enjoyed it. Thank you Tracy918 for your recipe. Read More
(2)
Rating: 4 stars
10/11/2015
Very creamy indeed. I think the sour cream and/or the mayo can be reduced by half and it would still be just fine. Read More
(2)
Rating: 5 stars
02/06/2015
A simple recipe that packs big flavor. I did add more hot sauce to my liking. Read More
(2)
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Rating: 4 stars
04/01/2018
Substituted plain non-fat yogurt for sour cream and cooked onion first as I don t care for raw onions. Yogurt adds a little tang to it. Loved it even though I am just now starting to eat avocados Read More
(2)
Rating: 4 stars
04/29/2018
I liked it! Used Miracle Whip instead of mayo. Will add a little more lemon juice and salt next time. I like the suggestion I read I about using Salsa instead of the tomatoes and the hot sauce. Had it on toast... good healthy breakfast. Read More
(1)
Rating: 5 stars
01/09/2018
Excellent! This is one of the best egg salad variations I've ever made. Great as written (I did add more hot sauce) but would make a base for just about any other variant You could come up with. Read More
(1)
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