Avocadoandeggsalad Recipes

LIGHT AVOCADO EGG SALAD

Light Avocado Egg Salad image

I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!

Provided by K-Dub

Categories Salad Egg Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
½ avocado, peeled and pitted
¼ cup chopped green onion
1 teaspoon prepared yellow mustard
¼ teaspoon paprika
salt and ground black pepper to taste

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.5 g, Cholesterol 372 mg, Fat 13.7 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 3.6 g, Sodium 157.4 mg, Sugar 1.1 g

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

Ingredients

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

EGG AND AVOCADO SALAD

Egg and Avocado Salad image

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

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
6 hard-cooked eggs, chopped
2 avocados - peeled, pitted, and chopped
2 small tomatoes, cored and diced
½ cup chopped red onion
¼ cup chopped fresh cilantro

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

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 AND EGG SALAD

Avocado and Egg Salad image

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

Ingredients

1 ripe avocado
1 hard-boiled egg
2 tablespoons mayonnaise
1 teaspoon garlic powder
salt and pepper
paprika
fresh parsley
1/8 teaspoon lemon juice

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

EGG SALAD AND AVOCADO SANDWICHES

Egg Salad and Avocado Sandwiches image

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

Ingredients

4 large eggs
2 croissants, split
1 large ripe avocado, peeled, pitted, and diced
2 tablespoons mayonnaise
1 tablespoon chopped chives (fresh or dried)
1 teaspoon hot sauce
1/2 teaspoon smoked paprika

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!

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