Avocado Egg Salad Recipes

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

Ingredients

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

Ingredients

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

CREAMY AVOCADO EGG SALAD

Creamy Avocado Egg Salad image

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

Ingredients

6 hard-cooked eggs, chopped
2 large avocados, peeled and chopped
1 cup seeded and chopped tomatoes
½ cup diced red onion
salt and ground black pepper to taste
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
10 drops hot sauce (such as Frank's RedHot ®)

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

TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY

Tomato, Avocado, & Egg Salad Recipe by Tasty image

Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper

Provided by Mercedes Sandoval

Categories Sides

Time 30m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 hard-boiled egg, diced
¼ cup avocado, cubed
¼ cup roma tomato, diced
salt, to taste
pepper, to taste

Steps:

Combine all ingredients in a small bowl.
Mix until combined. Serve.
Enjoy!

Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram

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

Ingredients

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

AVOCADO EGG SALAD TOAST

Avocado Egg Salad Toast image

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

Ingredients

1 medium ripe avocado, peeled and cubed
6 hard-boiled large eggs, chopped
1 green onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
4 large slices sourdough bread, halved and toasted

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.

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