Avocado Egg Salad

It seems that I’m a lover of leftovers. Pizza? I prefer mine cold, the next morning, straight from the fridge and right out of the cardboard box. Same with Chinese food. And I prefer frittata and eggplant as cold leftovers the next day, too.

When Easter rolls around I can usually count on a few leftovers the next day (usually frittata and hard boiled eggs). I love egg salad but I rarely make it. It’s Easter Week and for some reason, this year, I decided to start the week with something that would normally be leftovers later in the week.

This Avocado Egg  Salad recipe turned out really well. The avocados are an awesome sub for much of the mayo typically found in many egg salad recipes. Plus they add delicious creaminess, not to mention the elite status of being considered a superfood. The seasonal radishes add the crunch and color (speaking of color, keep in mind your egg salad will have more of a green tint than yellow, thanks to the avocados), and the lemon zest adds a touch of sunny citrus.

If you’re looking for something to do with your leftover hard boiled eggs, or you just want to start the week off with a satisfying egg salad sandwich, give this recipe a try!

Recipe for Avocado Egg Salad:

Serves 4-6
PT30M PT30M

Ingredients

  • 6 hard boiled eggs, chilled and peeled
  • 1-2 avocados cut into 1/2-inch pieces
  • 5 radishes, finely chopped
  • 1 green onion, finely chopped
  • 1-2 tablespoons low-fat mayonnaise
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons lemon juice
  • Zest of half a lemon
  • 1/4 teaspoon salt, to taste
  • 1/8 teaspoon ground black pepper, to taste

Directions

  1. Hard boil 6 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.
  2. In a large bowl, combine the egg yolks, avocado and non-fat mayonnaise. Note: If you use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo) and 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 and salt and pepper to the mixture. Taste and adjust the seasoning.
  4. Gently fold in the diced egg whites and combine.
  5. Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.
 
 Serves 4-6

32 Responses to “Avocado Egg Salad”

  1. myfudo says:

    Creamy, nutritious and light. I love the mix of flavors…

  2. Allison says:

    This looks amazing! I’m definitely going to try it!

  3. I never thought to add avacado to egg salad, but this infuses such a wonderful creaminess! Solid thinking! I bet this recipe would be a big hit for Easter Sunday brunch!

  4. Yvonne says:

    I agree with Julie, great addition to egg salad. A fave of mine…avocado! :-}

  5. This salad looks fantastic. I will have to make it soon. I’d love for you to share it at the whole foods recipe swap I host every WEdnesday.

  6. Sissy says:

    This will make a delish sandwich for Good Fridat!

    • Patricia says:

      Good plan! Did you use radishes, too, or just the dill pickle? I really like the radishes instead of celery, plus they have a little kick to them :)

  7. Sissy says:

    Tried this for lunch today and it was a hit. I just had to add diced dill pickle and mustard, just because to me it is not egg salas without them. The avocado sure gives this a healthy, creamy boost.

  8. Richard Robertson says:

    Looka and sounds great. But what is a green onion? I know red onions, white onions and normal onions. Is it a spring onion, or scallion, as they are called in the USA?

    • Patricia says:

      Thank you! Yes, scallion. It’s a small and thin at the bulb, with long green stems that are also used.

  9. Becky says:

    I’ve made my egg salad this way for years now! I’m not a fan of mayo;but a big fan of avacado. Try spicy brown mustard in it too,alond with dill relish.

  10. Becky says:

    Yes, Sissy ; I’ve made this for years now,as I’m not a fan of mayo,but a hudge fan of avacado……spicy mustard.

  11. Sabrina says:

    This was great! I used cilantro instead of parsley and added bacon. Will make it again!

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  13. Renee says:

    I don’t remember how I came across this recipe, but I am so glad I did! Made this today in sandwich form and it turned out great. I’m planning tomorrow’s dinner around the leftovers.

  14. Kazz says:

    I made this tonight and it tasted incredible. I cut the recipe in half since I was only making it for myself. I added vidalia onion, relish, and celery to mine.

  15. afracooking says:

    I was trying to figure out what to do with this avocado I had lying around and stumbled across your recipe.I left out the mayo all together and just loved it! I will certainly be making this again! Thanks for sharing!

  16. melly says:

    I made it today for lunch and it is yummy!

  17. Ashley says:

    yum! im making this tomorrow!! and adding bacon to it, i’m sure it will taste like heaven!!!!!!! thanks for the great recipe!

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  19. [...] what’s on the table for dinner tonight. Then yesterday, I saw that BlogHer Food linked to Grab a Plate’s recipe for Avocado Egg Salad. Avocados + eggs = why had I never thought of this before?! Although I use avocado in a variety of [...]

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