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Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

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Recipe Summary

prep:
15 mins
additional:
20 mins
total:
35 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 mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

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Nutrition Facts

240 calories; protein 8.3g; carbohydrates 9.5g; fat 19.9g; cholesterol 215.9mg; sodium 293.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
06/04/2020
Other than halving the recipe, I followed it exactly as the recipe stated. It was good, not great, but I thought it was missing a bit of "zing". I know some people don't care for Miracle Whip, but personally, I do like it, and I feel that this recipe would benefit from the added tang that it gives. I might try it again using that in place of the mayo & sour cream. Made for a nice lunch with a side of multi grain toast and some bing cherries. Read More