Florida Avocado and Egg Salad

Print recipe


  • Florida avocados are sweeter, lighter, and not as dry as Haas avocados.
  • Avocados ripen best off the tree and are ripe when they yield to gentle pressure.
  • Florida avocados contain only half the fat and two-thirds the calories of Haas avocados.


  • 2 Florida avocados, peeled, pitted and cubed
  • 1 lemon, juiced
  • 10 hard-cooked eggs, peeled
  • ½ red onion, minced
  • ½ cup low-fat mayonnaise
  • ½ teaspoon paprika
  • Kosher salt and fresh ground pepper to taste


  1. Lightly toss avocado cubes with lemon juice in a serving bowl.
  2. Chop 6 of the hard boiled eggs and add to avocado with onion.
  3. Add mayonnaise to avocado mixture and gently mix.
  4. Season to taste with salt and pepper.
  5. Slice the remaining eggs and use as garnish atop the salad.
  6. Sprinkle salad with paprika.
  7. Serve chilled with salad greens or as a sandwich filling.
Print recipe