Avocado And Egg Salad Recipes
AVOCADO AND EGG SALAD
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
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
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
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.
AVOCADO, BACON AND EGG SALAD
Are you hungry, but not starving? In a hurry, with only minutes to spare for preparing a meal? Too hot to stand over an outdoor grill, and much too hot to turn on the oven? Sounds like it's a SALAD NIGHT! This cool, crunchy salad features a medley of colorful and tasty ingredients that make it a tummy-satisfying, full-flavored entree. Rich in flavor and texture, the avocado pairs terrifficly with the smoky bacon, the tangy blue cheese, the juicy tomatoes, and the simple, classic boiled egg. This salad is not only delicious, but very nutritious. ENJOY!
Provided by Feast Your Eyes
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SALAD:.
- Pan-fry the bacon until crunchy; drain and pat-dry with paper towels. Crumble; set aside.
- Rub the salad bowl with the cut garlic. Chill the bowl in the frig.
- Wash and drain the lettuce leaves; pat dry with paper towels. Tear leaves into bite-size pieces; add to the chilled bowl.
- To the lettuce add the remaining salad ingredients (except the green onions); gently toss.
- Pour the French Dressing (directions below) over the salad; gently toss while coating all the ingredients with the dressing.
- Garnish salad with the bacon and green onions. Refrigerate until ready to serve.
- FRENCH DRESSING:.
- To a re-sealable container add all the ingredients; shake thoroughly. Refrigerate until ready to serve. Remove the garlic before serving.
Nutrition Facts : Calories 682, Fat 65.5, SaturatedFat 13.6, Cholesterol 166.1, Sodium 818.4, Carbohydrate 15.9, Fiber 8.5, Sugar 4.6, Protein 13
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
EGG SALAD AND AVOCADO SANDWICHES
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
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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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #salads #fruit #vegetables #easy #beginner-cook #vegetarian #dietary #low-sodium #low-carb #low-in-something #number-of-servings
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