I created this avocado egg salad recipe to use my extra avocados. I was amazed by its rich, buttery texture paired with the zesty kick from onions, pickles, and mustard. My honey loved it, too.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 20 mins
Servings: 6
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
Steps
- Mash eggs lightly in a bowl with a fork; add avocado, onion, mayonnaise, pickles, and mustard. Gently mash together until just blended; season with salt and black pepper.
