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ye ol' favorite egg salad with avocado twist

CarrieSueFaccone avatar
Recipe by
Sue Faccone
@CarrieSueFaccone
Red Bluff, CA

This is a great summer lunch. It's simple and easy and quick. You can make it the night before to take on a picnic. The variation on the old recipe will have them asking for more.

yield serving(s)
prep time 20 Min
cook time 10 Min
method No-Cook or Other

Ingredients For ye ol' favorite egg salad with avocado twist

  • 6
    hard boiled eggs
  • 1/2 c
    mayonnaise
  • 1-2 tsp
    brown, spicy mustard
  • 1 tsp
    horseradish
  • 1 pinch
    salt and pepper
  • 1 tsp
    paprika
  • 1/3 c
    green olives with pimentos (optional)
  • 1/2 sm
    onion, minced
  • 1 sm
    pepper, green or red (optional)
  • 1
    ripe avocado
  • 1
    tomato

How To Make ye ol' favorite egg salad with avocado twist

  • 1
    Hard boil the eggs and peel. Put them in the fridge until cool.
  • 2
    Once cool, mash the eggs up with a fork. Once it is mashed, add the mayo. Mix well.
  • 3
    Add 1 teaspoon of mustard and mix. Taste. If you like it a little stronger add the other teaspoon. Add the horseradish, salt, pepper and mix again.
  • 4
    Add the onion. Dice your pepper. I like to use the red or green ones for color and I like a little crunch to it. But, you can skip if you want. Cut open your avocado in halve. Slice the inside of the avocado and scoop out into the salad. Mix again.
  • 5
    Cut your olives in half. You can put them in the salad (sometimes kids don't like green olives) or leave them out for everyone to put on their sandwich if they like.
  • 6
    Sprinkle paprika over the salad mixture and serve on your favorite bread with sliced tomatoes.
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