Avocado Egg Salad

Avocado Egg Salad
Grab a Plate
Avocado Egg Salad

Grab a Plate

This Avocado Egg Salad recipe is creamy, crunchy and full of color and great taste. It’s the perfect solution for leftover hard boiled eggs, or the perfect option for a great sandwich!

The avocados are an awesome sub for much of the mayo typically found in many egg salad recipes. Plus they add delicious creaminess. 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.

Ready in
25
4
Servings
230
Calories Per Serving
Deliver Ingredients

Notes

Keep in mind your egg salad will have more of a green tint than yellow, thanks to the avocados!

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.

Ingredients

  • 6 Eggs, hard boiled, chilled and peeled
  • 1 Avocado, cut into 1/2-inch pieces
  • 5 Radishes, finely chopped
  • 1 Green onion, finely chopped
  • 2 tablespoons Low-fat mayonnaise
  • 1 tablespoon Fresh parsley, finely chopped
  • 2 tablespoons Lemon juice
  • 1 tablespoon Lemon zest
  • 1/4 teaspoon Salt, to taste
  • 1/8 teaspoon Black pepper, to taste

Directions

Hard boil 6 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.

In a large bowl, combine the egg yolks, avocado and non-fat mayonnaise. Note: If you use 2 avocados, I suggest only1 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).

Mix in the lemon juice, zest, parsley, radishes, green onion and salt and pepper to the mixture. Taste and adjust the seasoning.

Gently fold in the diced egg whites and combine.

Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
19g
30%
Sugar
1g
N/A
Saturated Fat
4g
20%
Cholesterol
243mg
81%
Protein
9g
19%
Carbs
6g
2%
Vitamin A
113µg
13%
Vitamin B12
0.6µg
9.6%
Vitamin B6
0.3mg
12.9%
Vitamin C
14mg
23%
Vitamin D
1µg
N/A
Vitamin E
2mg
9%
Vitamin K
34µg
43%
Calcium
53mg
5%
Fiber
4g
16%
Folate (food)
80µg
N/A
Folate equivalent (total)
80µg
20%
Iron
2mg
9%
Magnesium
26mg
6%
Monounsaturated
9g
N/A
Niacin (B3)
1mg
5%
Phosphorus
160mg
23%
Polyunsaturated
6g
N/A
Potassium
394mg
11%
Riboflavin (B2)
0.4mg
21.9%
Sodium
290mg
12%
Zinc
1mg
8%