Floridanatives Salsa Avocado And Egg Salad Recipes

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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

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

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

SALSA VERDE W/AVOCADO



Salsa Verde W/Avocado image

This is very similar to the green sauce served with tortilla chips at a local Houston area restaurant.

Provided by BasilFreak

Categories     Mexican

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8

18 -20 golf ball sized tomatillos
3 -6 serrano peppers (I use 4, adjust to your taste)
1 medium onion
1/2 cup chopped cilantro
3 -4 garlic cloves
2 -3 avocados
2 tablespoons olive oil
salt

Steps:

  • Coarsely chop vegetables except avocados. Place all ingredients in a iron skillet with 2 Tablespoons olive oil. Cook until tender.
  • Remove from heat.
  • Place in a blender and blend well.
  • Cut avocados in half remove seed and scoop pulp into the warm mixture. Blend until well mixed. Salt to taste. The avocados will not turn dark because of heating and this will retain its green color for several days in the refrigerator.
  • My family and friends love this recipe.
  • Being the newbie here I wanted to share something special from my kitchen.
  • This can be served warm or cold.
  • Hope you enjoy !

Nutrition Facts : Calories 142.8, Fat 11.6, SaturatedFat 1.6, Sodium 5.8, Carbohydrate 10.6, Fiber 5.2, Sugar 4, Protein 2

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Top Asked Questions

How to make egg salad with avocado?
This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl. 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.
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This flavor-packed salsa is great on tacos, burrito bowls, grilled meat, or simply with tortilla chips. Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently stir with a spoon until fully combines.
What is the healthiest 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. And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water.

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