Best 5 Delicious Avocado Egg Salad Recipes
Avocado egg salad is a unique and tasty variation of the classic egg salad, with the creamy avocado adding a rich texture and flavor. This delicious and nutritious dish is perfect for a quick and easy lunch or snack, and can be enjoyed on its own, spread on bread or crackers, or used as a filling for sandwiches and wraps. With its vibrant green color and delightful taste, avocado egg salad is sure to be a hit with family and friends, and is a great way to incorporate more healthy fats and nutrients into your diet. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with the best recipe for a delicious avocado egg salad, along with tips and tricks to make it the perfect addition to your next meal.
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
EASY AVOCADO EGG SALAD
Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt.
Provided by Adam and Joanne Gallagher
Categories Side Dish, Breakfast
Time 20m
Yield Makes approximately 2 servings
Number Of Ingredients 7
Steps:
- Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 295, Protein 14 g, Carbohydrate 10 g, Fiber 5 g, Sugar 2 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 374 mg
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:
- Choose ripe avocados: The avocados should be slightly soft when you gently press them. Avoid avocados that are too hard or too mushy.
- Hard-boil the eggs properly: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use fresh, quality ingredients: The better the quality of your ingredients, the better your avocado egg salad will taste. Use fresh herbs, such as cilantro or parsley, and a good quality mayonnaise.
- Don't overmix the salad: Mix the ingredients gently until they are just combined. Overmixing will make the salad mushy.
- Season to taste: Add salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Serve immediately or chill: Avocado egg salad is best served immediately, but you can also chill it for later. If you are chilling the salad, let it come to room temperature for about 30 minutes before serving.
Conclusion:
Avocado egg salad is a delicious and healthy salad that is perfect for a quick and easy lunch or snack. It is 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. Experiment with different variations of the recipe to find your favorite combination of ingredients.
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