Avocado Egg Salad Recipe

Name: Avocado Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Eggs, Hard-Boiled According To Your Favorite Method; 1 Avocado, Peeled, Pitted, Then Cut Into 1/2-inch Pieces; 2 Tablespoons Lowfat Mayonnaise; 2 Tablespoons Lemon Juice; 1 Tablespoon Lemon Zest; 1 Tablespoon Fresh Parsley, Finely Chopped; 5 Radishes, Finely Chopped; 1 Green Onion, Finely Chopped; 1/4 teaspoons Salt To Taste; 1/8 teaspoons Black Pepper To Taste

Servings: persons

6 Eggs, Hard-Boiled According To Your Favorite Method
1 Avocado, Peeled, Pitted, Then Cut Into 1/2-inch Pieces
2 Tablespoons Lowfat Mayonnaise
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1 Tablespoon Fresh Parsley, Finely Chopped
5 Radishes, Finely Chopped
1 Green Onion, Finely Chopped
1/4 teaspoons Salt To Taste
1/8 teaspoons Black Pepper To Taste

1
Hard boil 6 eggs according to your favorite method. When done, drain off the water and put them in an ice bath to cool. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces and set aside.
2
In a large bowl, combine the egg yolks, avocado and mayonnaise. Note: If you decide to use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo. Mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).
3
Mix in the lemon juice, zest, parsley, radishes, green onion, salt and pepper to the mixture. Taste and adjust the seasoning. Gently fold in the diced egg whites and combine.
4
Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you'd like.

1392

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Eggs, Hard-Boiled According To Your Favorite Method, 1 Avocado, Peeled, Pitted, Then Cut Into 1/2-inch Pieces, 2 Tablespoons Lowfat Mayonnaise, 2 Tablespoons Lemon Juice, and more.

Yes, Avocado Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado Egg Salad

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