Egg Salad with Avocado


Egg Salad with Avocado

In place of mayonnaise, this egg salad recipe uses mashed avocado instead, along with dijon mustard, green onions and celery for some extra crunch.


  • 1/2 c. olive oil
  • 1/3 c. apple cider vinegar
  • 1 ea. orange, juiced
  • 1 T. honey
  • Salt to taste
  • Pepper to taste
  • 3 ea. Avocados From Mexico, pitted, peeled, & diced
  • 2 ea. eggs, hard-boiled & sliced into wedges
  • 1 ea. pomegranate, seeds separated
  • 1 ea. orange, segmented
  • 2 ea. green onions, minced


  1. In a small bowl, whisk together the olive oil, vinegar, orange juice, honey, salt, and pepper until well combined.
  2. In a large bowl, combine the avocados, eggs, pomegranate seeds, and orange segments; toss gently with dressing and garnish with green onions.


Nutrition Facts
Egg Salad with Avocado
Amount Per Serving 4
Calories 600 Calories from Fat 0
% Daily Value*
Total Fat 52g 67%
Saturated Fat 8g 39%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 100mg 33%
Sodium 120mg 5%
Total Carbohydrates 33g 12%
Dietary Fiber 13g 46%
Total Sugars 16g  
  Includes 0g Added Sugars 0%
Protein 7g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 4%
Iron 0mg 10%
Potassium 880mg 67%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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