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
AVOCADO-EGG SALAD TOSTADA FILLING
I created this by mixing a couple different recipes and adding a few ingredients. My friends found it yummy, and it goes great on chipotle tostadas.
Provided by eye2une2a440
Categories Salad Egg Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble once cool.
- Mash the avocado in a mixing bowl with the lime juice, mustard powder, paprika, and salad dressing. Stir in the chopped eggs, crumbled bacon, diced tomato, and diced onion until evenly combined. Season to taste with salt and cayenne pepper.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 8 g, Cholesterol 147.8 mg, Fat 14.8 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 3.3 g, Sodium 237.7 mg, Sugar 1.7 g
CREAMY AVOCADO EGG SALAD RECIPE
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
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
AVOCADO EGG SALAD TOAST
I had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, mash avocado to desired consistency. Gently stir in eggs, green onion, lemon juice, salt and pepper. Spread over toast. Serve immediately.
Nutrition Facts : Calories 367 calories, Fat 15g fat (4g saturated fat), Cholesterol 280mg cholesterol, Sodium 671mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.
15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS
We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
- While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
- Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
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
CREAMY AVOCADO EGG SALAD
A new twist on regular egg salad! This is so good and I am always asked for the recipe. Hope you enjoy it as much as we do! Serve on lettuce leaves or your favorite cracker.
Provided by tracy918
Categories Salad Egg Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine eggs, avocados, tomatoes, red onion, salt, and pepper together in a bowl. Stir mayonnaise, sour cream, lemon juice, and hot sauce into egg mixture until evenly coated.
Nutrition Facts : Calories 284 calories, Carbohydrate 11.7 g, Cholesterol 215.9 mg, Fat 23.9 g, Fiber 7 g, Protein 8.8 g, SaturatedFat 4.8 g, Sodium 163.9 mg, Sugar 2.7 g
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
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