Best 3 Creamy Avocado Egg Salad Recipes
Indulge in a delightful culinary creation that harmoniously blends the richness of avocado and the classic flavors of egg salad. This creamy avocado egg salad is a vibrant and flavorful dish that offers a refreshing twist on a traditional favorite. Featuring a medley of hard-boiled eggs, ripe avocados, crunchy celery, zesty red onion, fresh parsley, and a tangy dressing, this salad promises a symphony of textures and flavors in every bite. Whether you're looking for a quick and easy lunch option, a delectable appetizer for your next gathering, or a healthy and satisfying snack, this creamy avocado egg salad has you covered. With its vibrant green hue and irresistible creaminess, it's a feast for both the eyes and the palate. Dive into this culinary delight and experience the perfect balance of creaminess, tang, and freshness in every spoonful.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST AVOCADO EGG SALAD
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
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
CREAMY AVOCADO EGG SALAD RECIPE
My go-to avocado egg salad is a delicious, healthier twist on classic egg salad. It is ultra creamy, thanks to rich nutritious avocado and a little Greek yogurt. No mayo involved! And you'll love the bright flavors from fresh herbs and a squeeze of lemon juice. Hard-boiled eggs work best in this recipe, and I share all the tips for how to boil eggs. To serve, make a loaded egg salad sandwich, scoop it onto a bed of greens, spread it onto your morning toast, or eat it by itself!
Provided by Suzy Karadsheh
Categories Salad
Time 22m
Number Of Ingredients 14
Steps:
- Hard boil the eggs and peel them. Put the eggs in a saucepan and cover them with water. Bring to a rolling boil (I add about 1/2 teaspoon of kosher salt to the water, which helps prevent the eggs from cracking and also helps to peel them). Turn the heat off, cover and allow the eggs to sit in the hot water for 10 to 12 minutes, then drain. Run cold water over your eggs and break the shells off to peel.
- Chop the eggs up and put them in a medium mixing bowl.
- Slice the avocado in half and remove the pit. With a spoon, scoop the avocado flesh out and discard the peels. Chop the avocado and put in the bowl with the eggs. Immediately add the lemon juice on top of the avocado (this will help keep the avocado from turning brown too quickly). Mash the avocado a little bit.
- Add the Greek yogurt, celery, shallot, parsley, and dill. Season with kosher salt, black pepper and a good pinch of red pepper flakes (I am using Aleppo-style pepper). Add a small drizzle of extra virgin olive oil. Mix everything well with a spoon or fork. Serve at room temp or cover and chill for later.
- To make this into a sandwich (optional), simply scoop the egg salad onto your favorite bread (I like to add some lettuce and more fresh herbs in my sandwich).
Nutrition Facts : Calories 212.1 kcal, Carbohydrate 9.1 g, Protein 7 g, Fat 17.7 g, SaturatedFat 3.1 g, TransFat 0.1 g, Cholesterol 123.3 mg, Sodium 352.5 mg, Fiber 4.6 g, Sugar 2 g, ServingSize 1 serving
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.
Tips:
- Use ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently squeeze it. It should yield to gentle pressure but not be mushy.
- Hard-boil your eggs perfectly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use mayonnaise sparingly: Mayonnaise can add richness and creaminess to egg salad, but it can also make it heavy. Use just enough mayonnaise to bind the ingredients together.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dash of hot sauce for extra flavor.
- Serve immediately: Egg salad is best served immediately after it is made. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.
Conclusion:
This creamy avocado egg salad is a delicious and healthy twist on the classic egg salad recipe. It is perfect for a quick and easy lunch or dinner. The avocado adds a creamy texture and a boost of healthy fats, while the chopped eggs and celery provide protein and crunch. This egg salad is also a great way to use up leftover hard-boiled eggs. Serve it on a sandwich, wrap, or salad, or enjoy it as a dip with crackers or vegetables.
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