Did you know that you can swap avocado for mayonnaise when making egg salad and chicken salad? Here’s how!
My sister site, TheCookful, recently did a whole big series about avocados. It was a blast and the best part was that I had a whole lot of avocados in the house during and after. I came up with some creative ways to use them up, like today’s recipe for Avocado Egg Salad. (Oh, and also, the other day’s recipe for Avocado Chicken Salad. Are you noticing a trend here???).
Lighter Egg Salad With Avocado
This Avocado Egg Salad turned out to be the perfect lunch, and I was able to use up some hard boiled eggs I had leftover from Easter, too. It was filling and satisfying, protein-packed and very nutritious. It’s nutritious because it’s an egg salad but with super-healthy avocado used instead of mayonnaise.
How To Make Avocado Egg Salad
All you do to make this sandwich filling is to mash half of an avocado with a bit of lemon juice. Stir in finely chopped hard boiled eggs, celery, green onion, salt, and pepper.
Put it onto bread or in a wrap. Done! Something delicious to feel good about.
Have a great day! – Christine :)
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Avocado Egg Salad
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Entrée
- Method: Mix
- Cuisine: American
DESCRIPTION
Did you know that you can swap avocado for mayonnaise when making egg salad and chicken salad? Here’s how!
Listen to me explain briefly about how to make this egg salad, with some great tips along the way, by clicking the play button below:
Ingredients
- ½ ripe avocado
- 3 hard boiled eggs, chopped finely
- 1 small rib celery, chopped finely
- ½ green onion, chopped finely
- ⅛ tsp. salt
- ⅛ tsp. black pepper
Instructions
- In a small bowl, mash the avocado with a fork.
- Add the egg, celery, green onion, salt, and pepper. Stir just until combined.
This post was published in August 2017 and was updated in April 2019.
Kathy says
Can you make extra of this or make it ahead of time without the avocado browning??
Christine Pittman says
Kathy, The avocado will brown, unfortunately. However, have a look at the tips here http://thecookful.com/stop-avocados-from-browning/ What I would do if making it ahead is I would put it in a tall, thin, cylindrical container. This way, the avocado is only exposed a very little bit at the top to air. Push it down good in the container. Then I would pour some lemon juice over the top and press plastic wrap onto it, trying to seal the wrap to the egg salad.
Angel images says
Avocado Egg Salad is quite strange to me. However, i want to try it because the photos are so beautiful
Christine Pittman says
Angel, Thank you so much!