Avocado And Egg Salad Recipes

THE BEST AVOCADO EGG SALAD

The Best Avocado Egg Salad image

Avocado Egg Salad - no mayo here! just avocados, eggs, herbs, lemon juice, and salt. Especially good on an everything bagel. Just saying.

Provided by Lindsay

Categories Lunch

Time 20m

Number Of Ingredients 7

Ingredients

2 avocados
8 eggs
a handful of dill
a handful of parsley
juice of one lemon
a pinch of salt
a drizzle of olive oil (as needed)

Steps:

Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

Nutrition Facts : Calories 265 calories, Sugar 3.6 g, Sodium 234.5 mg, Fat 19.9 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 11.4 g, Fiber 7.2 g, Protein 13 g, Cholesterol 297.6 mg

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

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

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

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