Avocado Egg Salad

  • Yield: 4 servings
  • Prep: 10 min
  • Cook: 10 min

Note: 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.


1 Fresh Avocado, halved, seeded and peeld
6 hardboiled eggs, peeled and halved
1tablespoon white wine vinegar
1teaspoon Dijon mustard
1/2teaspoon salt
1/2cup minced onion
2tablespoons chopped chives (optional)


  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. Serve on toast or crackers. Garnish with chives, if desired. One serving=1/2 cup.

Avocado% Daily Value*: Vitamin A 7%; Vitamin C 12%; Calcium 4%; Iron 6%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutritional Info *per serving

  • Calories 176
  • Fat 13 g
  • Saturated Fat 3 g
  • Polyunsaturated Fat 2 g
  • Monounsaturated Fat 8 g
  • Cholesterol 187 mg
  • Sodium 414 mg
  • Potassium 362 mg
  • Carbohydrate 7 g
  • Fiber 4 g
  • Sugars 2 g
  • Protein 9 g
  • Trans Fat 0 g
  • Vitamin A 334 IU
  • Vitamin C 7 mg
  • Calcium 37 mg
  • Iron 1 mg
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