This avocado egg salad recipe is perfect on a sandwich or in a wrap. It's a delicious, creamy recipe with eggs, avocado, mayo, paprika, mustard, spring onion, and S&P.
The flavors meld together perfectly, and it's a satisfying lunch or dinner recipe. If you're a sandwich lover, try my Tomato Sandwich and Turkey Banh Mi as well!
Tasty Egg Salad Features
- This egg salad recipe is great in a sandwich, lettuce wrap, or added to a larger salad. It's easy to make and ready in a few minutes.
- The addition of the avocado makes for a creamier and fresher egg salad.
- I've also jazzed it up with mustard and paprika and added a grassy, allium note with the chopped green onions. It will be your new favorite way to make egg salad!
Avo Egg Salad Ingredients
- Hardboiled Eggs - I typically purchase pre-cooked hard-boiled eggs to make this recipe quickly. If you don't have either pre-cooked, hard boil your eggs using this method.
- Mayonnaise - use your favorite brand of mayonnaise. I'm a big Duke's fan, but I've also made this recipe with kewpie and it was very good!
- Avocado - use a medium sized avocado that's has a little give when pressed.
- Green Onion - a few thinly sliced green onions add some zingy flavor.
- Seasonings - you'll use Dijon mustard, paprika, salt, and black pepper to
- to serve - lettuce for wraps, bread, or a bagel
Let me know if you make this avocado egg salad recipe and what you think of it!
Avocado Egg Salad
This egg salad is elevated with the addition of avocado and green onions. It's wonderful on a sandwich or in a wrap.
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Servings: 3 servings
Ingredients
- 6 hardboiled eggs
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup sliced green onions
- 1 avocado diced
- 2 tablespoons fresh parsley finely chopped (optional)
- to serve - bread, bagel, or lettuce wrap
Instructions
- Halve the hardboiled eggs and pop the yolks out. Add them to a bowl and mash till they are broken into small pieces.
- Add the mayonnaise, mustard, paprika, salt, and pepper to the bowl. Stir till a thick paste has formed.
- Roughly chop the whites of the eggs and add them to the bowl along with the spring onions. Stir gently till combined.
- Add the avocado and stir gently just till combined. Stir in optional fresh parsley if using.
- Serve immediately on a bagel, toasted bread, or in a lettuce wrap.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 9g | Protein: 15g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 381mg | Sodium: 1081mg | Potassium: 520mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1271IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 2mg
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