When I had an excess of avocados and desired a different dish than guacamole, I created this recipe. This egg salad was surprisingly delicious, and my honey also like it.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 6 hard-boiled eggs, peeled
- 2 avocados – peeled, pitted, and cubed
- ½ cup minced red onion
- 3 tablespoons chopped sweet pickles
- 1 tablespoon prepared yellow mustard
- ⅓ cup mayonnaise
- salt and pepper to taste
Instructions
- Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 217 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 189 mg |
| Sugars | 3 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It’s good but not great. I got carried away mashing the mixture and ended up with more of a paste, not unlike guacamole instead of an egg salad. I think the key word here was ‘gently’.
Tastes awesome and I don’t like egg salad
Definitely a make again. Will reduce the onion just a tad, and add a bit more of the pickles. Loved this recipe though!
I made this but I kinda lost my way at the end. 10 eggs and more sweet ralish. It is good
First, I haven’t reviewed an Allrecipes recipe in years! But the bones of this ovo-cado egg salad recipe are THAT good, I had to. Second, I give it 4 stars instead of 5 because, for me, 2 avocados/6 eggs would have been too much ‘cado and too little ovo. So, I started with 1 avocado (easier to add than subtract), mashed it, stirred it up with all the other ingredients, and, finally, added 7 cubed eggs. For the egg/‘cado sizes I was working with, this was absolutely perfecto! Other than that, I followed directions like a good girl… mostly… and I ended up with the best egg salad I think I’ve ever made. And basically guilt-free, too (I doubt I used 1/3 c. mayo; I just kinda eyeballed it, scooping in a li’l spoonful). I didn’t have a red onion either, so I just used 1/2 a li’l sweet onion I had. I wonder if a red onion would have made it too quacamole-y for me when what I want is egg salad, not guac. I did add a tbsp of balsamic vinegar, and, yeah, YUM! For the salt/pepper combo, I used a Himalayan salt/garlic mill and some celery salt and Penzey’s California Blend Pepper. It was so good, BEFORE the flavors even had a chance to marry. Perfect amount, too: it filled up a 4-cup Pyrex. This will be my go-to for egg salad from here on. THANK YOU, AngelaandJakers, for inspiring me to, at long last, put the two best fats on the planet together, one animal and one vegetable, into ovo-cado salad! Best of both worlds.
Made today (10/10/2020). Cut the recipe in half. Used Vidalia sweet onions as that’s what I had (I prefer sweet onion so usually buy that) and sweet pickle relish as I didn’t have sweet pickles. The avocado I had was overly ripe but I used it. The taste that stood out was the relish. I probably won’t make this again. It wasn’t terrible but it also wasn’t exceptional.
Delish, I added NM green Chile’s n jalepenos for a NM twist muy bueno
Excellent! I added celery and swapped sweet onion for the red. I’ll definitely make it again!
Delicious (without the pickles):)
I added a little cilantro and lime juice too,
One of my favorites!! Love it!!
Egg-cellent
This is delicious and satisfying as written. Loved it!
I took out the fresh onion and replaced it with pinion powder. (I am unable to eat fresh onion), and added a little fresh chopped celery. It was fantastic!
Made this while isolating at home. It turned out great and I will certainly make it again. Maybe one less egg and a bit more avocado? A little less mayo? I love playing with recipes.
delishous
A nice light meal with toasted bread. The egg and avocado pair well together. Very easy to throw together when your short of time.
I really enjoyed this. I only made it for 2 so I just eyeballs the ingredients. Next time I will use more pickles, I love the crunch it adds. I served in Hawaiian rolls, was delish.
Incredible! Swapped out mustard with dried mustard and sweet pickles with dill pickles. Yum! I left out the mayo, no need for it!! Love love love this recipe, could eat this everyday. ??
This is a fantastic recipe. It’s delicious. The only word of advice is that the avocados should be as ripe as possible to help with the mixing process.
I made the salad for a quick lunch and topped it on a green salad. It was yummy! I chopped up a dill pickle spear for the sweet pickle ingredient. I didn’t have pickled relish as some have used. I may add paprika or red pepper for some spiciness.