Avocado Egg Salad

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

Creamy avocado and spicy Dijon give this old favorite new flare.


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
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 cup minced onion
2 tablespoons 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.



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