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.