You’ll be surprised by the amazing flavor and health advantages adding an avocado gives to this Avocado Egg salad Recipe.
Our Favorite Recipes
Avocado Egg Salad Sandwich
I’ll admit Avocado Egg Salad Sandwiches sound odd, but they are o-so-tasty, creamy, and good for you too! Give it a try and this will be your new go-to recipes!
Hard boil 6 eggs; peal off the egg shell.
Now you’ll need 1 large or 2 medium, ripe avocados.
Avocados are SO good for you! This is a great way to sneak in this, good, healthy fat. Wondering what’s so good about avocados?
“Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients.”
Smash up one large ripe avocado.
Mix together 1/4 cup chopped red onion, 1 smashed avocado, 1/3 cup mayo, 1 Tablespoon dry mustard, 3 Tablespoons bread and butter pickles chopped up, salt and pepper, and chopped hard boiled eggs.
Mix together; it may not look like much, but it is delicious, creamy and good for you!
Scoop the mixture onto your favorite bread to make the best egg salad sandwich
You are never going to want to go back to an “old fashioned” egg salad sandwich! This one is creamier, yummier, and most of all healthier!
Avocado Egg Salad Sandwich
Ingredients
- 1 large avocado, ripe
- 6 large eggs, hard boiled
- 1/4 cup red onion, diced small
- 1/3 cup mayo
- 3 tablespoons pickles, diced small
- 1 tablespooon dry mustard
- dash salt & pepper
- 4-5 rolls
Instructions
- Smash up 1 large or 2 medium/small ripe avocados (If you’ve never used Avocados, I slice mine in half by going around, pop it open, pluck out the seed, and use a spoon to scoop out the avocado)
- Add 6 hard boiled eggs (I use the Betty Crocker method: put eggs in saucepan & cover 1” over the top of eggs, bring to boil, cover and remove from heat and allow to stand only 18 minutes. Rinse immediately in cold water to prevent from cooking more which makes them impossible to peel). I then slice them (or rather my kids love to slice them) and then cut again lengthwise.
- Add red onions, mayo, bread and butter pickles, dry mustard, and salt & pepper to taste.
- Serve immediately on bread of your choice.
