28 Reviews of Avocado and Egg Salad

From: ms_bold

On May 28, 2006

This was a great twist on egg salad. I used lime juice instead of lemon, added a little finely minced onion and some cayenne, and omitted the parsley. Yum! I spread it between 2 slices of toasted multi-grain bread for a fabulous lunch. Thanks for posting.

From: food eater

On Oct 27, 2007

Yummy. I added a bit more egg and lemon juice. I also added some sour cream and smoked salmon! Tasty!

From: HeatherFeather

On Apr 10, 2004

So very tasty way to prepare egg salad! This was bright green from the parsley and the avocados and would be a nice lunch item on St Patrick's Day and is a great way to use up hard boiled eggs. Flavorful and simple to prepare.

From: *Parsley*

On Dec 22, 2005

A quick, easy and delicious way to make egg salad! I added about a tbsp or so of minced onion. Loved the flavors. Great on a bed of lettuce for a light lunch. Thanx for posting. I'll make this again.

From: Chef #318606

On Sep 24, 2006

From: Jeffsmom

On May 11, 2006

Unusual, but tasty. I reduced the amount of garlic powder by half, and used 1/4 tsp. lemon juice. Will definitely make this again for lunch. Thanks for the posting!

From: Rhiannon&Matt.gauci

On Sep 25, 2007

Wonderful I used 2 eggs & minced garlic. I'm glad i made it with 2 eggs because I think with one, the avocado would have out-weighed it. Update: This is a great sandwich filler with wholegrain bread.

From: 4Susan

On Jan 4, 2007

So yummy and creamy! I tripled the recipe and added onion & leftover cubed potatoes. We loved it! I'd also be great with some crumbled bacon, lots of possibilities.

From: Chef #476729

On May 24, 2007

i added half onion and instead of one egg, i added another egg. i ate it with multi-grain cracker, it turned out to be really tastey.

From: Alan Leonetti

On Sep 20, 2005

I love egg salad and also avocado, but I never thought to mix them together. It was absolutely wonderful... Also, the beef of eye round recipe can be used for any beef roast, especially a sirloin roast... Thanks, Alan Leonetti