Ye Ol' Favorite Egg Salad with avocado twist

Sue Faccone


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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Makes 6 sandwiches
20 Min
10 Min
No-Cook or Other


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hard boiled eggs
1/2 c
1-2 tsp
brown, spicy mustard
1 tsp
1 pinch
salt and pepper
1 tsp
1/3 c
green olives with pimentos (optional)
1/2 small
onion, minced
1 small
pepper, green or red (optional)
ripe avocado

How to Make Ye Ol' Favorite Egg Salad with avocado twist


  • 1Hard boil the eggs and peel. Put them in the fridge until cool.
  • 2Once cool, mash the eggs up with a fork. Once it is mashed, add the mayo. Mix well.
  • 3Add 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.
  • 4Add 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.
  • 5Cut 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.
  • 6Sprinkle paprika over the salad mixture and serve on your favorite bread with sliced tomatoes.

Printable Recipe Card

About Ye Ol' Favorite Egg Salad with avocado twist

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

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