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Spicy Avocado Egg Salad

Before I begin with today’s recipe, I’ve been nominated for Best Recipe Blog, Best Healthy Cooking Blog and Best Food Photography on a Blog at The Kitchn’s 2013 Homies Awards (along with a lot of other nice blogs). Take a minute and check it out – and vote (for me!) if you’re so inclined. Thanks!

They say necessity is the mother of invention.  So are too many eggs, a surplus of home-canned salsa as well as an avocado and a mango that should really be used, like, right this minute.

Having no leftovers for lunch helps, too.

A few weeks ago, our poultry farmer had a shortage of eggs, and we began hording them (yes, we are that bizarre).  As a result, we now have more eggs than we know what to do with.  So last week I hard-boiled a dozen, thinking that I’d make some deviled eggs or, if nothing else, have a quick and easy breakfast and/or snack on hand.

And then came the day when there were no leftovers from the night before for lunch.  Other members of the household might be inclined to stand in front of the refrigerator and say, “There’s nothing in here to eat!” (translation: ” There’s nothing in here I can throw into the microwave and heat up”), but the cupboard has to be pretty bare for me not to be able to find something that will go together into a tasty meal.  In fact, I’d go so far as to say that interesting, impromptu lunches are a bit of a specialty of mine.

This egg salad is such a lunch.  Rich in healthy fats, this was absolutely delicious – so delicious that Beloved ate almost all of it; there wasn’t a speck of it left in the bowl at the end of our meal.

Note:  While I served this with slices of ripe mango – oh, so good! – it’s not part of the recipe; I understand that not everyone has access to them and not everyone wants the carbohydrates (and I know at least one of my readers is allergic to them).  I also recommend that the salad be refrigerated for at least half an hour – it will allow the flavors to blend – but if you’re pressed for time, it can be eaten right away.

If you make your own mayonnaise and make sure your salsa has no sugar or other undesirable ingredients, this is Whole30 compliant.

Spicy Avocado Egg Salad

5.0 from 4 reviews
Spicy Avocado Egg Salad
Serves: 6
  • 8 large hard-boiled eggs, chopped
  • 1/2 cup mayonnaise, preferably homemade
  • 1/2 cup salsa
  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 large avocado
  • 2 tablespoons lime juice
  • salt and pepper, to taste
  • cayenne pepper, to taste
  1. Slice the avocado in half and remove the seed. Scoop the flesh out into a large bowl and mash lightly with the lime juice.
  2. Stir in the remaining ingredients except the chopped eggs, salt, pepper and cayenne until well combined. Gently fold in the chopped, hard-boiled eggs.
  3. Season to taste with salt, pepper, and cayenne. Refrigerate for at least half an hour before serving with slices of ripe mango, if desired..
  4. Nutrition (per serving): 314 calories, 27.9g total fat, 271.2mg cholesterol, 274.2mg sodium, 349.4mg potassium, 7.4g carbohydrates, 2.7g fiber, 3.1g sugar, 9.9g protein


Michele says:

I love egg salads of any sort. JR thinks it is boring. I don’t make his mothers egg salad (it is boring) but he won’t even try my upcycled version.

Carolyn says:

I have an abundance of eggs too so I’ll be making this tonight! I voted for you–good luck!!

Oh Yay! I just boiled a dozen eggs last night! Perfect!

Be says:

You are a lunch time genius!

Mayra says:

Seriously one of the best egg salads I’ve ever had! Your recipes are amazing!!! 🙂 Thank you for sharing.

Mayra says:

Almost forgot the rating 😉

mezzo says:

I would skip the mayonnaise. Avocado is very rich, so are the eggs. Adding mayo would be an overkill for me. Otherwise – lovely. Got 2 avocados that need eating.

Alex says:

YUM! My Dad is always asking me if I like to put hard boiled eggs in my Guacamole, so I should probably point him in the direction of this recipe. : P

Sarah says:

Delish! The only turn-off is the appearance–if you use red salsa, the salad turns a bit greyish. But don’t let that deceive you. The taste is phenomenal.

Kelli says:

Thank you for this wonderful recipe! From 2 to 30something we all loved it. The only things I will do differently next time are: drain the salsa, and not mash the avocados so much. Our boys kept asking for the promised avocados and were disappointed to not find any. I didn’t add the cayenne, and just made it a little heavier on the pepper- it was wonderful.

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tessa says:

Sadly it didn’t work out for me =( =( The homemade mayo was a wet, greasy mess.

heather says:

just made this! cant wait to try it!

Cindy says:

This egg salad is great! I notice that you have not posted any recipes in a while, I hope you do soon. I loved getting on here and finding recipes before and now I am going Paleo so I will be back a lot more!

Jan says:

Thanks, Cindy! Yeah, it’s been awhile since I’ve posted – life’s just been so darn busy! But I have no plans to abandon the blog completely. I’m thinking about a redesign and will probably start blogging, at least semi-regularly, again soon.

Haley says:

Hey, was checking tags wondering why this recipe isn’t 21dsd? I’m new but I thought I had a good hang what is it I’m missing that makes it not 21dsd compliant ?? Thanks in advance

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