Best 3 Creamy Avocado Egg Salad Recipes
Are you looking for a creamy, satisfying, and easy-to-make egg salad recipe? If so, then look no further! This creamy avocado egg salad is the perfect combination of protein, healthy fats, and flavor. With ripe avocado, mayonnaise, and a variety of herbs and spices, this egg salad is sure to please everyone at your table. It's a great way to use up leftover hard-boiled eggs and makes a delicious lunch or snack.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
Tips:
- To achieve a smoother texture, peel and pit the avocados before mashing them with a fork or potato masher.
- For a more flavorful egg salad, use hard-boiled eggs that have been marinated in a mixture of mayonnaise, Dijon mustard, and chopped fresh herbs (such as dill, chives, or parsley) for at least 30 minutes before assembling the salad.
- If you're watching your calories, you can reduce the amount of mayonnaise in the recipe by half and replace it with Greek yogurt or mashed avocado.
- To add a bit of crunch to the salad, add some chopped celery, red onion, or cucumber.
- For a more tangy flavor, add a squeeze of lemon juice or a dash of white wine vinegar.
- Serve the egg salad on a bed of lettuce or arugula, or use it to fill sandwiches, wraps, or deviled eggs.
Conclusion:
Creamy avocado egg salad is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover hard-boiled eggs, and it's also a healthy and satisfying option for those following a keto or low-carb diet. With its creamy texture, rich flavor, and endless variations, this salad is sure to become a favorite in your household.
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