This avocado egg salad turned out to be a delicious way to use my extra avocados! The rich, creamy texture of hard-boiled eggs and ripe avocado pairs perfectly with the zesty kick from red onion, pickles, and mustard. My honey loved it, too!
Avocado Egg Salad
This avocado egg salad turned out to be a delicious way to use my extra avocados! The rich, creamy texture of hard-boiled eggs and ripe avocado pairs perfectly with the zesty kick from red onion, pickles, and mustard. My honey loved it, too!
Ingredients
- 6 hard-boiled eggs peeled
- 2 avocados peeled, pitted, and cubed
- ½ cup minced red onion
- ⅓ cup mayonnaise
- 3 tablespoons chopped sweet pickles
- 1 tablespoon prepared yellow mustard
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Mash hard-boiled eggs lightly in a bowl with a fork.
- Add avocado, red onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season to taste with salt and black pepper.
- Store in the refrigerator until ready to serve.
Notes
I enjoy this salad as-is on lettuce, but it’s also delicious on sourdough toast for a filling breakfast.
