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Avocado Egg Salad Recipe
This avocado egg salad recipe is a tasty twist on the classic egg salad. Perfect for making egg salad sandwiches and wraps for lunch or for serving with crackers for a snack.
Course Lunch
Cuisine American
Keyword avocado egg salad
Prep Time 5 minutes minutes
Servings 3
Calories 435 kcal
Cook the hard boiled eggs by your preferred method. Allow the eggs to cool, and then peel the eggs.
Cut the peeled eggs into small pieces and add it to a large bowl.
Peel and remove the pit of the avocado. Place the avocado into a small bowl and mash.
Add the mashed avocado to the bowl with the chopped eggs.
Add the mayonnaise, Dijon mustard, everything bagel seasoning, salt and pepper and mix well.
Gently mix well to combine all ingredients.
Use to make an egg salad sandwich or egg salad lettuce wraps.
Calories: 435 kcal | Carbohydrates: 13 g | Protein: 15 g | Fat: 37 g | Saturated Fat: 7 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 19 g | Trans Fat: 0.02 g | Cholesterol: 377 mg | Sodium: 229 mg | Potassium: 783 mg | Fiber: 9 g | Sugar: 2 g | Vitamin A: 724 IU | Vitamin C: 13 mg | Calcium: 69 mg | Iron: 2 mg