Floridanatives Salsa Avocado And Egg Salad Recipes

EGG AND AVOCADO SALAD

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

Provided by KIMBRi

Categories Salad Egg Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Egg and Avocado Salad image

Steps:

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, and hot pepper sauce in a large bowl. Add eggs, avocados, tomatoes, onion, and cilantro. Toss lightly to combine. Cover and refrigerate until ready to serve, at least 20 minutes.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 9.5 g, Cholesterol 215.9 mg, Fat 19.9 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 2.5 g

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot pepper sauce (such as Tabasco®)
6 hard-cooked eggs, chopped
2 avocados - peeled, pitted, and chopped
2 small tomatoes, cored and diced
½ cup chopped red onion
¼ cup chopped fresh cilantro

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

Avocado Egg Salad image

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

Ingredients

6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
½ cup minced red onion
3 tablespoons chopped sweet pickles
1 tablespoon prepared yellow mustard
⅓ cup mayonnaise
salt and pepper to taste

FLORIDANATIVES SALSA AVOCADO AND EGG SALAD

I absolutely love the Rotel Salsa recipe I adopted from lazyme - recipe#315990 - I use it all the time when we have anything Mexican or Southwestern. I've been on a strict diet lately, and this is a recipe I modified to fit my tastes, and of course, it's got Rotel Salsa in it. The lime juice in the fresh salsa helps to keep the avocado a pretty color and the salsa itself adds just the right amount of spice. Hope you enjoy it as much as I do - I love this stuff. Serving size is for 1 person - for an individual breakfast, lunch or snack.

Provided by kitty.rock

Categories Lunch/Snacks

Time 10m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 6

Floridanatives Salsa Avocado and Egg Salad image

Steps:

Mix the vegetables, onion and pickle spear in a small bowl.
NOTE: if NOT using the onion and dill pickle, use 2.0 ounces of chopped raw veggies.
Add avocado and mix together well with veggies.
Add egg, and mix well.
Add salsa and mix well.
Season with salt and pepper to taste, if necessary.
TO SERVE: I eat this with FINNCRISP Rye Crispbread or RYVITA Dark Rye Crispbread. I'm sure it would be good with tortilla chips or rolled into a wrap.
SALSA NOTE: If you do not use lazyme's recipe#315990, I cannot guarantee what this will taste like. For me the ingredients in this salsa recipe are spot on and it's the only salsa I use at home since finding the recipe!

Nutrition Facts : Calories 209, Fat 12.1, SaturatedFat 2.6, Cholesterol 186.5, Sodium 830.5, Carbohydrate 18.2, Fiber 6, Sugar 7.2, Protein 9.2

Ingredients

1 1/2 ounces finely chopped raw vegetables (I use carrots)
1 thin slice white onions (See NOTE) or 1 thin slice red onion, finely chopped (See NOTE)
1 dill pickle, spear finely chopped (I use Claussen, See NOTE)
1 1/2 ounces fresh Hass avocadoes, mashed (about 3/4 of a HALF of an avocado)
1 large hard-boiled egg, peeled, rinsed and coarsely chopped
2 tablespoons prepared salsa (Rotel)

LIGHT AVOCADO EGG SALAD

I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!

Provided by K-Dub

Categories Salad Egg Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 6

Light Avocado Egg Salad image

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.5 g, Cholesterol 372 mg, Fat 13.7 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 3.6 g, Sodium 157.4 mg, Sugar 1.1 g

Ingredients

8 eggs
½ avocado, peeled and pitted
¼ cup chopped green onion
1 teaspoon prepared yellow mustard
¼ teaspoon paprika
salt and ground black pepper to taste

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Floridanatives Salsa Avocado And Egg Salad Recipes

EGG AND AVOCADO SALAD

This egg salad with avocado can be used as an appetizer with sliced bread or as a salad in a lettuce bowl.

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!

FLORIDANATIVES SALSA AVOCADO AND EGG SALAD

LIGHT AVOCADO EGG SALAD

I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!

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