Avocado Egg Salad

August 1, 2012
Creamy Avocado Egg Salad ~  Could it be the new way to enjoy green eggs and ham?

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com
Green eggs and ham,
Could it be?
A whole new way
to enjoy thee?

Well, yes it is!
And truth be told,
It's creamy goodness
To behold.

I sure do like it,
Sam I am.
I like this kind
Of green eggs and ham!

I guess my brain's gearing up to get back to my first graders ... I just couldn't resist writing this little Green Eggs and Ham ditty for this one.  And truth be told, ... though I can hear those skeptics out there ... this Avocado Egg Salad is really, really good!

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com

The creaminess of the mashed avocado means you can add less mayonnaise than's used in traditional egg salad and still get a great texture.  Or, skip the mayo altogether an use plain yogurt instead.  Which is great if you happen to not be a mayo fan.

Red wine vinegar adds fabulous flavor to the Avocado Egg Salad, and helps keep the avocado from turning brownish ... This can keep in the refrigerator for a couple of days, and while it won't turn brownish because of the vinegar, the color does change a bit to different shades of greenish.  Just so you know what to expect.  

This will definitely be appearing in my lunchbox line-up this coming school year!

Now come on ... Be daring.  Give this a try.  

You'll be surprised ... in a good way.

Creamy Avocado Egg Salad   www.thekitchenismyplayground.com
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Avocado Egg Salad
Source:  Adapted from Skinnytaste.com
(Printable recipe)
  • 6 hard boiled eggs
  • 1 medium avocado, cut into chunks
  • 2 T. mayonnaise (or plain yogurt, or combination of the two)
  • 2 tsp. finely chopped fresh chives or 1 tsp. dried chives
  • 2 tsp. red wine vinegar
  • 1/4 tsp. salt
  • pinch of ground black pepper
  1. Separate the egg yolks and egg whites. Coarsely chop the egg whites.
  2. Using a fork, mash together the egg yolks and avocado. Combine with the mayonnaise, chives, red wine vinegar, salt and pepper.
  3. Mix in chopped egg whites.

Enjoy!  (Enjoy those green eggs and ham, oh Sam I am.)

NOTE: The red wine vinegar adds fabulous flavor and helps keep the avocado from turning brownish. This can keep in the refrigerator for a couple of days, and while it won't turn brownish, the color does change a bit to different shades of greenish.

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This post is linked with Weekend Potluck.


  1. This does look interesting! I'll try it!

  2. Thank you very good information

  3. We will definitely be trying this! We love avocado and egg salad! I will be "packing" this for lunch this year!;)

  4. And I was just wondering what to fix for breakfast this morning! ;)

  5. Beautiful sandwich! I bet it would taste delicious with a little ham in there too!

  6. This is my type of lunch! Looks delectable!

  7. Wonderful, healthy, delicious and filling sandwich! Thank you for sharing this post on RecipeNewZ! Our visitors loved it, so we featured it on our Facebook page: http://www.facebook.com/RecipeNewZ Congratulations!

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