You are here: Home » Recipes » Avocado Egg Salad Avocado Egg Salad Recipe by Hass Avocado Board Yield 4 servings Prep 10 min Cook 10 min Creamy avocado and spicy Dijon give this old favorite new flare. PrintEmail 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. Ingredients 1 Fresh Avocado, halved, seeded and peeld6 hardboiled eggs, peeled and halved 1 tablespoon white wine vinegar1 teaspoon Dijon mustard1/2 teaspoon salt1/2 cup minced onion2 tablespoons chopped chives (optional) Instructions Remove and discard yolks of two of the eggs; chop remaining whites and eggs; set aside. 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. % 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.