I adore egg salad, but I’ve always looked for better mayo substitutes. One day I had a lot of avocados, so I decided to try something new. I’m so happy I did! Serve alone, with bread, or with crackers. I sincerely hope you adore this dish as much as I do!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 8 eggs
- ½ avocado, peeled and pitted
- ¼ cup chopped green onion (Optional)
- 1 teaspoon prepared yellow mustard
- ¼ teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
- Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.
- A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 372 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 157 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! A very easy and healthy way to upgrade regular egg salad. Would most definitely make and eat again!
tweaked it. added some creamy horseradish spread. Not bad. Finally gave me a good excuse for getting rid of the bag of frz avocados I bought from Costco. I’ll never get the frozen avocados again, but this was a decent option for using them.
My family and I really loved it. I loved that it was very light and it was great with crackers. Think I found my new treat for potlucks and summer go to’s.
Good way to use up an abundance of ripe avocados. Tasty n simple!
Very tasty variation, and lighter, too! Only had 3 eggs and a small avocado, but the proportions were just right…as stated, it is a very versatile recipe!
Added dijon, lemon juice, and whole avocado.
I used a whole avocado and left the rest the same. Fantastic!!!
Great, easy recipe! Added more avocados because I really like them, plus it helps the eggs stick together if you use it in a sandwich.
I love avocados and am pleased that I was able to replace it with the mayo. I’m still tweaking it but just getting the basics down is the hardest part. Thanks for sharing!
Delicious – added in chopped celery and it was a winner! Serve on toasted whole wheat bread with a side of mozzarella cheese.
This was such a good alternative to mayo!!! Only thing I changed was I used brown mustard for a little spice and mixed in with it just a dash of natural honey. Unbelievable egg salad!
Good alternative to mayo base. A bit under seasoned for my taste and I will add some red onion and a dash of Tabasco next time. Remember this won’t keep on account of the avocado turning brown so plan to eat it all the same day.
I was very excited when I found this recipe. Two of my favorite things, eggs and avocado. However was let down cause the avocado turned brown, which wasn’t very appealing. Needless to say its off my favorite list.
I love this recipe. it’s a great healthy change to an age-old classic that I avoided for many years BC of all the Mayo. I did the version with a whole avocado, Dijon mustard, lemon juice, tobacco sauce and onion powder. Also, I found that raisons are a wonderful addition… may sound odd but it adds something really special.
Perfect.
Awesome lunch sandwich! I made it using pre-boiled eggs just to make prep easier and used a whole avocado and more mustard to make the consistency better and add some flavor. Didn’t have the paprika or salt/pepper, but it still tasted good – just like a normal egg salad, but less calories. I will definitely make again!
OMG, I couldn’t believe how good and easy this was – I don’t think I will ever make egg salad the old fashioned way again. I made a single serving version of this recipe and started by boiling 2 eggs the night before and refrigerate them overnight, so I wouldn’t have to waste time with this the next day. Along with my 2 eggs, I used a little more than half of a medium sized avocado, some stone ground Dijon mustard and because I like a little kick I substituted Cayenne for the Paprika. This made a lot of food and kept me full for quite some time. A definite keeper I will come back to many times for sure.
I made this using a whole avocado and Dijon mustard. Amasing base.
Really tasty! I’m putting this one in my regular rotation. I used stoneground mustard to add texture and served it open faced on toast!
Very easy and yummy! A great alternative to regular egg salad. I did add some fresh garlic.
After reading the reviews, I used 1 whole avocado and 6 hard-boiled eggs. 1/2 teaspoon of mustard tasted too bland even with generous sprinkle of salt, pepper and lemon juice, so I used about 2 tablespoons. I kept it in the fridge for an hour after making. The sandwich tasted dreamy! This is the creamiest, tastiest, healthiest egg sandwich I’ve ever eaten. Will make again and again! 😀 😀 Thank you!