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Upgrade your everyday egg salad by adding chopped avocados. Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes. Slideshow: More Egg Salad Recipes 

Kay Chun

Gallery

© Abby Hocking

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a bowl with ice water. Put the eggs in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Cover the pan, remove it from the heat and let stand for 10 minutes. Drain the eggs and immediately add them to the ice water bath until thoroughly chilled. Drain the eggs and peel them, then coarsely chop.

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  • In a large bowl, whisk the yogurt with the olive oil, mayonnaise and mustard. Stir in the celery, onion and tarragon, then fold in the chopped eggs and avocados. Season the egg salad with salt and pepper and serve.

Make Ahead

The avocado egg salad can be well wrapped and refrigerated for up to 1 day.

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