This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.

Julia Levy
Source: EatingWell.com, January 2020

Gallery

Recipe Summary

active:
10 mins
total:
10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash eggs, avocado, lemon juice, mayonnaise, salt and pepper together in a medium bowl until coarsely mashed and creamy. Fold in celery and chives. Garnish with additional chives, if desired.

    Advertisement

Nutrition Facts

224 calories; protein 10.6g; carbohydrates 6.1g; dietary fiber 3.6g; sugars 1.5g; fat 18g; saturated fat 3.9g; cholesterol 281.2mg; vitamin a iu 569.6IU; vitamin c 9.1mg; folate 80mcg; calcium 49.8mg; iron 1.2mg; magnesium 24.4mg; potassium 374.8mg; sodium 415.9mg; thiamin 0.1mg.
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/17/2020
This Avocado Egg Salad is a terrific idea... However I'm bothered by the side note that indicates no soy... yet unless otherwise indicated all standard mayonnaise (Hellman's Duke Kraft) are made with soybean oil. For the soy or GMO sensitive this needs to be corrected. Thanks! Read More
Rating: 5 stars
01/10/2020
I love this on a hearty seeded whole-grain bread! Read More
Advertisement