Guactastic Egg Salad

Guactastic Egg Salad

Two summers ago, a group of my friends bought tickets to a Dave Matthews Band concert. The venue is an outside arena, which holds approximately 30,000 people. Tradition calls for tailgating in the parking lot before the show starts, blasting “Crash Into Me” and “Ants Go Marching”, and waiting in ridiculously long port-o-potty lines (YUCK). Due to unforeseen circumstances, we were late for the opening band and preceded to ravenously eat our sandwiches before hustling into the venue. In other words, all of the beer and snacks that we had packed would have to wait to be eaten until after the show. Two of our friends decided to take their time tailgating and drink a few beers before Dave came on stage.

The show was amazing and we even managed to catch a few of the opening bands songs. After three hours of dancing like flower children, we were ready for some snacking. Our two friends who had stayed behind did not end up finding us…actually, they never made it into the venue at all.

Here’s what happened to the two stragglers: After having a few drinks, one of our friends, Stan decided that tailgating would be more fun than going into the show. He sold both his ticket and our other friend, Joshua’s ticket to a stranger, pocketed the cash and proceeded to eat and drink everything that we had packed to tailgate. Needless to say, he was on the struggle bus the following morning.


The snack that I had packed and made was devoured by the time I came back to the car. GUAC! How could all the guacamole be gone? I used like 6 avocados in that! I was a tad perturbed despite the awesome evening that had happened only moments before we returned to the car. After the car ride home, things went back to normal. I graduated college and threw a party a few weeks later. I had invited Stan and Joshua. Joshua arrived with a peace treaty guacamole that he had made from scratch. Let me tell you that that was the best guacamole I had ever tasted. Maybe it was just because it was an apologetic appetizer, but people raved about it (not just me).

Since then, I have formed an absolutely amazing relationship with Joshua, who is now my boyfriend. It’s not just because he is the master of the guac. He is extremely thorough when making this dip and I love watching him concentrate on mixing and chopping.

So, here it is…My egg salad guacamole inspired by a Dave Matthews Concert and an apology! This egg salad rocks! It’s full of all healthy ingredients and has a bit of a kick. I do not like mayonnaise, so I always make my egg salad with avocado; however, adding the cilantro, lime, and onions gives this dish a Mexican flare.




Guactastic Egg Salad


  • 5 eggs (hard boiled)
  • 1 ripe green avocado
  • 1/2 one red onion (diced)
  • 1 medium tomato (diced)
  • 1/2 jalapeño (diced)
  • 1 teaspoon lime juice
  • 1 teaspoon cilantro (chopped)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon hot sauce (I use Yucateca Habeñero Hot Sauce)
  • For wrap:
  • 1 burrito tortilla wrap
  • 1/4 cup shredded romaine lettuce
  • 2 tablespoons salsa verde


  1. In a medium-sized bowl, mash avocado with fork or potato masher until smooth. In a separate bowl, chop eggs with fork until the yolk and the white are broken up and lumpy; chop as you would in normal egg salad.
  2. Add diced red onion, tomato, and jalapeño to mashed avocado. Stir vegetables until fully interspersed.
  3. Add egg mixture to avocado mixture; use a spoon to integrate flavors. Stir for thirty seconds or until smooth.
  4. Add spices, lime, and hot sauce to the egg salad mixture and stir.
  5. You can put the egg salad over a bed of lettuce, dip in chips, or make a wrap (like I did). For the wrap, I used a large burrito tortilla, scooped about a cup of the egg salad for the wrap, added lettuce and salsa and rolled it.


The egg salad will stay good for up to four days but may brown due to the avocado. It will still taste fine.

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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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