Avocado and Egg Salad

mewmew's Note:

This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 1 ripe avocado
• 1 hard-boiled egg
• 2 tablespoons mayonnaise
• 1 teaspoon garlic powder
• salt and pepper
• paprika
• fresh parsley
• 1⁄8; teaspoon lemon juice

Directions:

1. Cut ripe avocado into chunks.
2. Hard boil egg and chop; add to avocado.
3. Add remaining ingredients.
4. Let stand or refrigerate for a little while, but not too long as avocados may turn.
5. Serve on a bed of lettuce for salad.
6. Sprinkle a little paprika on top for color.

Reviews

[katymae16]

I came on looking for an easy recipe to use an avocado, since ours was at the far end of ripe. This recipe is *awesome*! We upped it to 3 eggs, and (garlic lover though I am) I would still halve the garlic in the future, but the combination of flavors is fantastic! Perfect as sandwich filling on whole wheat bread.

[ShortieNJ]

looks gross...tastes good. i used 4 eggs with 1 avocado...left everything else the same, except subbing greek yogurt for the mayo (since i never use mayo). yummy...and different egg salad sandwich. thanks for posting

[Chef #544992]

I doubled the recipe, except for the garlic powder, added 3oz of smoked salmon & 1T of sour cream, as another reviewer suggested. Served on whole wheat toast...flavorful delightful goodness. Thanks!