AVOCADO EGG SALAD
This quick recipe takes classic egg salad to the next level with the addition of creamy avocado. Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf. Avocados brown quickly, so plan on making it no more than two hours before you plan to serve it.
Provided by Julia Levy
Categories Healthy Egg Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Mash eggs, avocado, lemon juice, mayonnaise, salt and pepper together in a medium bowl until coarsely mashed and creamy. Fold in celery and chives. Garnish with additional chives, if desired.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 6.1 g, Cholesterol 281.2 mg, Fat 18 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 3.9 g, Sodium 415.9 mg, Sugar 1.5 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 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
Make and share this Tomato & Avocado Egg Salad recipe from Food.com.
Provided by mydesigirl
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix dressing ingredients in small bowl.
- Reserve and refrigerate 6 center slices from eggs for garnish.
- Chop remaining eggs.
- Combine chopped eggs, avocados, tomato, onion and parsley in large bowl; toss gently to mix.
- Add dressing; stir gently just until ingredients are evenly coated with dressing.
- Refrigerate at least 1 hour to blend flavors.
- Serve on spinach leaves, garnished with reserved egg slices.
Nutrition Facts : Calories 224.9, Fat 17.7, SaturatedFat 3.8, Cholesterol 215, Sodium 305.9, Carbohydrate 10.5, Fiber 5.1, Sugar 2.8, Protein 8.3
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.
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 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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