Ye Ol' Favorite Egg Salad with avocado twist

Sue Faccone

By
@CarrieSueFaccone

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.


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Serves:

Makes 6 sandwiches

Prep:

20 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

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 small
onion, minced
1 small
pepper, green or red (optional)
1
ripe avocado
1
tomato

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy