Avocado Egg Salad Recipe 445

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AVOCADO-EGG SALAD



Avocado-Egg Salad image

This avocado-egg salad is great for lunch. Eat on toasted bread with watercress or greens of choice.

Provided by KNOEL1414

Categories     Salad     Egg Salad Recipes

Time 35m

Yield 5

Number Of Ingredients 5

8 large eggs
2 each ripe avocados, mashed
1 tablespoon fresh lemon juice
½ teaspoon sea salt, or to taste
⅛ teaspoon chipotle chili powder

Steps:

  • Place eggs in a medium pot and cover with a few inches of water. Cover and place over high heat. Bring water to a full (but gentle) boil and cook, 10 to 12 minutes.
  • Drain water and immediately run cold water over eggs. Transfer eggs to an ice bath and allow to chill for 10 minutes. Refrigerate eggs until ready to use.
  • Peel and roughly chop the hard-boiled eggs.
  • Add avocado to a mixing bowl with lemon juice, salt, and chipotle powder. Mash, leaving it slightly chunky if desired. Add chopped eggs and stir well to combine.

Nutrition Facts : Calories 244 calories, Carbohydrate 7.8 g, Cholesterol 297.6 mg, Fat 19.7 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 4.2 g, Sodium 294.3 mg, Sugar 1.2 g

CREAMY AVOCADO EGG SALAD RECIPE



Creamy Avocado Egg Salad Recipe image

My go-to avocado egg salad is a delicious, healthier twist on classic egg salad. It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. No mayo involved! And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard-boiled eggs work best in this recipe, and I share all the tips for how to boil eggs. To serve, make a loaded egg salad sandwich, scoop it onto a bed of greens, spread it onto your morning toast, or eat it by itself!

Provided by Suzy Karadsheh

Categories     Salad

Time 22m

Number Of Ingredients 14

3 large eggs
1 large ripe avocado
1 lemon, (juice of)
3 tbsp Greek yogurt
1 celery rib, (finely chopped)
1 shallot, (finely chopped)
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill
Kosher salt and black pepper
Big pinch red pepper flakes,
Extra virgin olive oil
Bread of your choice, (I used ciabatta rolls)
Romaine lettuce leaves
More parsley and dill

Steps:

  • Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about 1/2 teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.
  • Chop the eggs up and put them in a medium mixing bowl.
  • Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs. Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.
  • Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.
  • To make this into a sandwich (optional), simply scoop the egg salad onto your favorite bread (I like to add some lettuce and more fresh herbs in my sandwich).

Nutrition Facts : Calories 212.1 kcal, Carbohydrate 9.1 g, Protein 7 g, Fat 17.7 g, SaturatedFat 3.1 g, TransFat 0.1 g, Cholesterol 123.3 mg, Sodium 352.5 mg, Fiber 4.6 g, Sugar 2 g, ServingSize 1 serving

EASY AVOCADO EGG SALAD



Easy Avocado Egg Salad image

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

1 medium avocado, pitted and peeled
2 tablespoons light mayonnaise, or Greek yogurt (try our homemade mayonnaise recipe)
1 1/2 teaspoons fresh lemon juice
4 hard-boiled eggs, peeled and chopped
1 medium-length celery stalk, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped chives, parsley or dill
Salt and fresh ground black pepper, to taste

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

AVOCADO EGG SALAD



Avocado Egg Salad image

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

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

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

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