Best 16 Avocado Egg Salad Recipes
Indulge in a delightful culinary creation where the creamy richness of avocado meets the classic flavors of egg salad, resulting in a tantalizing dish that is both satisfying and visually appealing. This innovative recipe takes egg salad to the next level, introducing a burst of freshness and vibrant green color from ripe avocados. Perfectly boiled eggs are gently mashed and combined with creamy avocado, creating a smooth and velvety texture. The addition of crisp celery, red onion, and tangy capers adds a delightful crunch and brightness to balance the richness of the avocado and eggs. This remarkable salad is seasoned with a zesty blend of mayonnaise, Dijon mustard, lemon juice, and herbs, resulting in a harmonious symphony of flavors. Served on a bed of fresh greens or as a delectable sandwich filling, this avocado egg salad promises to be a hit at picnics, brunches, and lunch gatherings.
Let's cook with our recipes!
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
TOMATO, AVOCADO, & EGG SALAD RECIPE BY TASTY
Here's what you need: hard-boiled egg, avocado, roma tomato, salt, pepper
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
- Mix until combined. Serve.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, Sugar 1 gram
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.
CREAMY AVOCADO EGG SALAD
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
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 OPEN FACED SANDWICH
When I was a kid, my mom would make open faced tuna salad, tomato with a slice of American cheese broiled on an English muffin. Since I didn't like tuna salad or tomatoes, she always made me an egg salad & cheese. My adult taste buds have evolved, and I modified the recipe for dinner tonight, and was thrilled with the result.
Provided by karen
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- To hard boil eggs, place eggs in pot of water with the water level just slightly above the eggs. Bring water to a boil and boil for 12 minutes.
- Drain water from pot, and refill with cold water. Crack eggs by lightly tapping on the side of the sink and peel under running cold water.
- Use egg slicer to make egg slices, then turn the slices 90 degrees and slice again, mincing the eggs. If you don't have an egg slicer, you can mash with a fork.
- Combine eggs with just enough mayonnaise to get all of the eggs wet. Adjust the mayonnaise amount as needed.
- Add dash of salt to eggs and mix.
- At this point, the egg salad can be refrigerated in a sealed carton to be used for the sandwich later, or the sandwich can be made with the warm egg salad.
- To assemble, place half of the egg salad on each half of the hamburger bun or English muffin.
- Slice the avocado into small slices and place on top of egg salad.
- Cover with cheese.
- Place open faced sandwiches on a pie plate or small low sided pan.
- Broil on top rack in the oven for 5-10 minutes, until the cheese melts and the edges of the bread are lightly browned. Watch it carefully so that the bread does not burn.
- NOTE: The egg salad is best with regular mayo, not light mayo. If you are going to eat the egg salad cold instead of broiling it, the taste is much better the day after making it. Seal in a carton and refrigerate overnight for the best flavor.
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
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
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
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
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 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.
DELICIOUS AVOCADO EGG SALAD
Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite.
Provided by Mr.Bloom
Categories Salad Egg Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
- Peel and rinse eggs under cold water to cool; cube eggs.
- Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 8.7 g, Cholesterol 327.4 mg, Fat 16.8 g, Fiber 4.8 g, Protein 13.4 g, SaturatedFat 3.9 g, Sodium 1497.3 mg, Sugar 2.1 g
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 - TOMATO BREAKFAST SALAD
Quick and easy too. Keep hard boiled eggs in the frig. to satisfy those spur-of-the-I'm-hungry-moment pangs.
Provided by Marty Hufnagel
Categories Eggs
Time 25m
Number Of Ingredients 7
Steps:
- 1. Boil the egg (along with as many eggs you desire for the frig. or other uses)
- 2. Cut the avocado open , remove seed, cut the filling into cubes and remove with a spoon into a small bowl.
- 3. Shell the hard boiled egg and cut into chunks. Add this to the avocado and mix very gently.
- 4. Sprinkle a couple of times with lemon juice. (if using fresh lemon juice - use 1 lemon wedge)
- 5. Sprinkle about 2 shakes of Bragg Dressing over all. Mix gently.
- 6. Throw the tomato halves into the bowl. Sprinkle with salt and pepper. Cut the chive stem with scissors over for garnish.
MEXICAN EGG AVOCADO & TOMATO SALAD SAMMIE
This is a delicious egg salad with a mexican twist. It's quick easy and packed with flavor. Great for a snack or a light meal. Cooking with Passion, sw :)
Provided by Sherri Williams
Categories Other Snacks
Time 15m
Number Of Ingredients 14
Steps:
- 1. Add dressing ingredients to a mixing bowl and whisk.
- 2. Add ingredients 1-5 to a large mixing bowl and fold in dressing.
- 3. Place spring salad mix on bottom half of rolls followed by egg salad and top of rolls.
EGG SALAD WITH AVOCADO
I wanted to make a healthier egg salad. This one uses avocado instead of mayonnaise. Serve in a sandwich or on crackers.
Provided by Karen Anderson Sorenson
Categories Salad Egg Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Mix avocado and eggs together in a bowl. Add relish, onion, celery, and salt; mix well.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 12.6 g, Cholesterol 318 mg, Fat 22.7 g, Fiber 7 g, Protein 11.6 g, SaturatedFat 4.6 g, Sodium 164.1 mg, Sugar 4 g
Tips:
- Choose ripe avocados: Look for avocados that are dark green or black in color and slightly soft to the touch. Ripe avocados will be easier to mash and have a creamier texture.
- Use fresh eggs: Fresh eggs will have a brighter yellow yolk and a thicker white. Older eggs may have a greenish tint to the yolk and a watery white.
- Chop the vegetables finely: This will help the salad to come together more easily and will also make it easier to eat.
- Season the salad to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve the salad immediately: Avocado egg salad is best served fresh. The avocado will start to brown after a few hours, so it's best to eat it as soon as you make it.
Conclusion:
Avocado egg salad is a delicious and healthy salad that is perfect for a quick lunch or snack. It's also a great way to use up leftover avocados and eggs. With its creamy texture and fresh flavor, avocado egg salad is sure to be a hit with everyone who tries it. So next time you're looking for a new salad to try, give avocado egg salad a try. You won't be disappointed!
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