Avocado Egg Salad

Cuisine: American
Prep Time: 10 minutes
Servings: 4 servings
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Creamy avocado and spicy Dijon mustard replace mayonnaise in this new twist on an old favorite.


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  1. Remove and discard yolks of two of the eggs; chop remaining whites and eggs; set aside.
  2. In a bowl, combine half of the avocado, vinegar, mustard, and salt; mash until smooth. Dice remaining avocado and add to mixture along with eggs and onion; mix gently.
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Lunch Side Dish