Best 5 Avocado And Egg Salad Recipes

Avocado and egg salad is a delicious, healthy, and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy texture, bright flavors, and nutrient-rich ingredients, this salad is a great option for those looking for a nutritious and satisfying meal. Made with ripe avocados, hard-boiled eggs, and a variety of fresh herbs and vegetables, avocado and egg salad is a flavorful and colorful dish that is sure to please everyone at the table. Whether you are looking for a quick and easy weekday lunch or a healthy side dish for your next party, avocado and egg salad is a great option that is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

BACON AND EGG BREAKFAST SALAD WITH AVOCADO DRESSING

Bacon and Egg Breakfast Salad with Avocado Dressing image

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

Ingredients

1 avocado, peeled and pitted
½ lemon, juiced
2 tablespoons Greek yogurt
1 teaspoon extra-virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cumin
1 teaspoon water, or as needed
salt and ground black pepper to taste
4 slices bacon
2 eggs
4 cups fresh mixed greens, rinsed and dried
1 cup cherry tomatoes, halved
½ cup cucumber, peeled and cut into 1/4-inch slices

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

Egg White and Avocado Salad image

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

Ingredients

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

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

Egg White and Avocado Salad image

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

Ingredients

2 cups fresh baby spinach
1 avocado - peeled, pitted, and cut into 1/2-inch pieces
6 hard-boiled egg whites, chopped into 1/2-inch pieces
2 tablespoons light mayonnaise
1 celery stalk, cut into 1/4-inch pieces
2 tablespoons sliced black olives, or to taste
2 teaspoons freshly squeezed lemon juice
½ teaspoon sea salt
1 pinch ground black pepper to taste

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 AND EGG SALAD

Avocado and Egg Salad image

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

Ingredients

1 ripe avocado
1 hard-boiled egg
2 tablespoons mayonnaise
1 teaspoon garlic powder
salt and pepper
paprika
fresh parsley
1/8 teaspoon lemon juice

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

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS image

Categories Sandwich Egg

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 tsp Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed

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.

Tips:

Use ripe avocados: Ripe avocados are creamier and have a more delicate flavor, making them ideal for salads.
Choose the right eggs: For a creamy egg salad, use large eggs. If you prefer a firmer salad, use medium eggs.
Hard-boil the eggs perfectly: To prevent overcooking, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs stand in the hot water for 10-12 minutes for soft-boiled eggs, or 15-18 minutes for hard-boiled eggs.
Mash the avocados and eggs separately: This will help to keep the salad light and fluffy.
Add your favorite mix-ins: Some popular mix-ins for avocado and egg salad include celery, red onion, pickles, and herbs like dill or chives.
Season the salad to taste: Salt, pepper, and lemon juice are all classic seasonings for egg salad. You can also add a pinch of cayenne pepper or paprika for a little spice.
Serve the salad immediately: Avocado and egg salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours.

Conclusion:

Avocado and egg salad is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover avocados and hard-boiled eggs. With its creamy texture and fresh flavor, avocado and egg salad is sure to be a hit with everyone at your table.

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