Grammy's Kitchen · Egg Salad · Avocado Egg Salad
One of 55 egg salad recipes we measured
18 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 11% |
| acid | 1% | 1% |
| egg | 50% | 79% |
| aromatics | 0% | 4% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 200 g | 1 large avocado (peeled, pitted and diced) |
| 28 g | 2 tablespoons mayonnaise |
| 4 g | 1 teaspoon Dijon mustard |
| 5 g | 1 teaspoon lemon juice |
| 200 g | 4 eggs (hard boiled, peeled and chopped) |
| 6 g | 1 tablespoon chives (thinly sliced) |
| 6 g | 1 tablespoon parsley (chopped) |
| salt and pepper to taste |
Method: 4 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This avocado egg salad recipe is a wonderful twist on egg salad. It is healthier yet tastes indulgent! I love the creaminess of avocados blended with the richness of egg” — a cook, 5.0★
“The avocado and egg combo was perfection! I really this salad on a sandwich! Thank you for this awesome recipe!” — a cook, 5.0★