Hi Lisa...
This recipe sounds great! I'm really surprised that no one responded to this one, so I'm gonna do it here.
I can see where the mashed avocado would bind the cooked egg white, though it would tend to darken quickly absent adequate lemon or lime juice in it. Even so, if I were to use a binder, I would use veginaise for this and slice (or chunk) the avocado separately just prior to serving. Actually one could place the egg mixture into an avocado half and put the grape tomato halves on the side as a garnish, all on top of a nice crispy leaf of Romaine lettuce.
Personally I think I would also enjoy this 'unbound' on a leaf of Romaine lettuce after the main meal, and slice the fresh avocado onto the the leaf with the cut grape tomatoes.
If desired, one could put a very small amount of light tasting olive oil over the salad mixed with perhaps a tiny bit of wine vinegar or other vinegar of choice.
When making a sandwich out of this (on sourdour bread), one could use the Veginaise as the binder and slice avocado onto the sandwich.
I LOVE salads, and it has really taken some getting used to eating them AFTER the main meal.
This simple recipe that you posted has made me hungry!!! 
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Senior female, IBS-D, presently stable thanks to Heather & Staff
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Re: Avocado Egg Salad ..
