Egg And Avocado Salad Recipes
EASY AVOCADO EGG SALAD
Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Breakfast
Time 20m
Yield Makes approximately 2 servings
Number Of Ingredients 7
Steps:
- Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 295, Protein 14 g, Carbohydrate 10 g, Fiber 5 g, Sugar 2 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 374 mg
EGG AND AVOCADO SALAD
This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.
Provided by KIMBRi
Categories Salad Egg Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 9.5 g, Cholesterol 215.9 mg, Fat 19.9 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 2.5 g
THE BEST AVOCADO EGG SALAD
Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.
Provided by Lindsay
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
- Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
- Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.
Nutrition Facts : Calories 265 calories, Sugar 3.6 g, Sodium 234.5 mg, Fat 19.9 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 7.2 g, Protein 13 g, Cholesterol 297.6 mg
EGG WHITE AND AVOCADO SALAD
Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.
AVOCADO AND EGG SALAD
This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.
Provided by mewmew
Categories Fruit
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut ripe avocado into chunks.
- Hard boil egg and chop; add to avocado.
- Add remaining ingredients.
- Let stand or refrigerate for a little while, but not too long as avocados may turn.
- Serve on a bed of lettuce for salad.
- Sprinkle a little paprika on top for color.
Nutrition Facts : Calories 262.1, Fat 22.3, SaturatedFat 3.7, Cholesterol 97.1, Sodium 143.5, Carbohydrate 13.5, Fiber 6.9, Sugar 1.9, Protein 5.5
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, AVOCADO AND TOMATO SALAD
Varied salad with complementary flavours.
Provided by drumachine
Time 15m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Boil the egg for 8 minutes, whilst it is boiling carry out step 2.
- Tear up the lettuce, chop the avocado, tomatoes and thinly slice the spring onions. Mix together in a bowl with the oil.
- Douse the egg in cold water, then peel and slice. Arrange over top of the salad.
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