Egg White And Avocado Salad Recipes

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EGG WHITE AND AVOCADO SALAD

Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Egg White and Avocado Salad image

Steps:

  • Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving

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



Avocado Egg Salad image

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

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

AVOCADO-EGG SALAD

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



Avocado-Egg Salad image

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

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

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



Egg and Avocado Salad image

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

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

LIGHT AVOCADO EGG SALAD

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



Light Avocado Egg Salad image

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

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

EGG WHITES AND AVOCADO

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4



Egg Whites and Avocado image

Steps:

  • In a small bowl, combine egg whites and avocado. Stir gently to combine. Season with salt and pepper. If desired, drizzle with olive oil, and toss gently. Serve immediately.

2 hard-boiled eggs whites, cut into 1/2-inch dice
1/2 avocado, peeled, pitted, and cut into 1/2-inch dice
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, optional

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