Avocado Egg Salad Sandwiches Recipes
EGG-STYLE AVOCADO SALAD SANDWICHES
An egg salad sandwich without the eggs.
Provided by tried2bmerciful
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
- Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 42.3 g, Cholesterol 0.5 mg, Fat 32 g, Fiber 11.4 g, Protein 7.7 g, SaturatedFat 4.9 g, Sodium 736.2 mg, Sugar 4.4 g
AVOCADO EGG SALAD SANDWICHES
Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.
Provided by Carolyn Casner
Categories Healthy Vegetarian Sandwich Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 30.2 g, Cholesterol 246.2 mg, Fat 18.8 g, Fiber 7.3 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 642.2 mg, Sugar 4 g
AVOCADO EGG SALAD
I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!
Provided by ANGELAANDJAKERS
Categories Salad Egg Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 9.2 g, Cholesterol 216.6 mg, Fat 25 g, Fiber 4.9 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 188.7 mg, Sugar 2.7 g
EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS
Provided by Tyler Florence
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
EGG SALAD AND AVOCADO SANDWICHES
This twist on the classic comes together incredibly fast while the addition of avocado adds healthy fat and body to an already delicious sandwich. You can use any kind of bread you want, but my recipe calls for a buttery, flaky croissant - that way it can be served for lunch or at happy hour.
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 sandwiches
Number Of Ingredients 7
Steps:
- Soft-boil the eggs: Bring a large pot of water to a rolling boil. Gently lower each egg into the boiling water with a large spoon. Immediately set a timer for 6 minutes 30 seconds. Meanwhile, prepare a large bowl of ice water. When the timer goes off, drain the eggs and submerge them in the ice bath until cooled. Peel the eggs and transfer to a medium bowl.
- While the eggs cook, toast the croissants: Heat a large skillet over medium heat. Add the croissants split-side down in a single layer and cook until toasted, 2 to 3 minutes.
- Make the egg salad: Break the eggs into smaller pieces with a large spoon. Add the avocado, mayonnaise, chives, hot sauce, and smoked paprika and gently mix until combined.
- Assemble the sandwiches: Fill the croissants with the egg salad and enjoy!
EGG SALAD SANDWICH WITH AVOCADO
This lightened-up egg salad skips the yolks in favor of heart-healthy avocado and uses very little dressing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- In a bowl, combine egg whites, avocado, red onion, mayonnaise, sour cream, and Dijon mustard. Season with salt and pepper. Serve on wholegrain bread with arugula.
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AVOCADO EGG SALAD SANDWICH - PUREWOW
From purewow.com
- Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.
- Drain the eggs from the warm water and then run cold water over them. Let the eggs cool completely. Peel the eggs, then dice and transfer to a medium bowl.
- In a small bowl, whisk together the mayonnaise, yogurt, mustard, lemon zest, lemon juice and vinegar. Stir in the dill, parsley and basil; season with salt and pepper.
- Pour the mixture over the eggs and then add the capers, celery, green onion and avocado. Toss gently to combine.
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