Best 5 Avocado And Egg Salad Recipes
Indulge in a symphony of flavors with our Avocado and Egg Salad, a culinary masterpiece that combines the creamy richness of avocado with the protein-packed goodness of eggs. This delectable salad is not only a feast for the taste buds but also a visual delight, featuring vibrant colors and textures that will elevate any meal. With three variations to choose from, this recipe offers something for every palate. The Classic Avocado and Egg Salad is a timeless combination that showcases the natural flavors of avocado and eggs, while the Avocado and Egg Salad with Bacon adds a smoky, crispy touch. For a zesty kick, the Avocado and Egg Salad with Sriracha Mayo is sure to tantalize your taste buds. Each variation promises a unique culinary experience that will leave you craving more.
Let's cook with our recipes!
BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING
Add a little green to your morning bacon and eggs by turning them into a salad! Refrigerate any unused dressing and use within a few days.
Provided by Kim
Categories Salad Green Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
- Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
- Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
- Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 21.2 g, Cholesterol 208.6 mg, Fat 31.5 g, Fiber 11.4 g, Protein 18.8 g, SaturatedFat 7.2 g, Sodium 615.1 mg, Sugar 3.1 g
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
Steps:
- Place all ingredients except lettuce in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves.
EGG WHITE AND AVOCADO SALAD
A healthier version of the traditional egg salad. Tastes great by itself or in a whole wheat tortilla wrap!
Provided by Cat
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Place spinach, avocado, egg whites, and mayonnaise in a large bowl; gently toss to coat. Add celery, olives, lemon juice, salt, and pepper; lightly toss to combine.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 6.9 g, Cholesterol 2.6 mg, Fat 10.4 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 1.5 g, Sodium 412.8 mg, Sugar 0.9 g
EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS
Steps:
- Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
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
Tips:
- Select ripe avocados: Use ripe, Hass avocados for the best flavor and texture.
- Hard-boil eggs perfectly: Place eggs in a single layer in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand for 10-12 minutes for hard-boiled eggs.
- Chop ingredients evenly: Chop the avocado, eggs, celery, and onion into small, uniform pieces to ensure an even distribution of flavors and textures.
- Use fresh herbs: Fresh herbs like cilantro, parsley, or dill add a pop of flavor and color to the salad.
- Adjust seasonings to taste: Season the salad with salt, pepper, and lemon juice to your preference.
Conclusion:
This avocado and egg salad is a delicious and versatile dish that can be enjoyed as a sandwich filling, a salad, or a dip. It's packed with healthy fats, protein, and nutrients, making it a great option for a nutritious meal. With its creamy texture, tangy flavor, and colorful appearance, this salad is sure to be a hit at your next gathering or as a quick and easy lunch or snack.
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