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It wasn’t until I reached the end of this recipe that I realized this egg salad didn’t contain any mayonnaise. I didn’t miss it at all – the creaminess from the avocado and egg yolks were enough. The flavors were fabulous together and I loved the crunch from the celery.


avocado egg salad

4 eggs

1/2 to 1 avocado, peeled, pitted and diced

2 stalks celery, finely chopped

1 to 2 teaspoons mustard

salt and freshly ground black pepper to taste

1/2 to 1 teaspoon garlic powder

Put eggs in a saucepan and cover with water. Boil for 10 minutes, and then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 minutes.

Peel and rinse the eggs under cold water to cool. Coarsely chop.

Mash eggs and avocado in a bowl with fork until well mixed but still chunky. Stir in celery, mustard, salt, pepper, and garlic powder.


Recipe adapted from allrecipes.com