Best Avocado With Creole Sauce Hard Boiled Egg Recipes

EASY AVOCADO EGG SALAD

Easy Avocado Egg Salad image

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

Ingredients

1 medium avocado, pitted and peeled
2 tablespoons light mayonnaise, or Greek yogurt (try our homemade mayonnaise recipe)
1 1/2 teaspoons fresh lemon juice
4 hard-boiled eggs, peeled and chopped
1 medium-length celery stalk, finely chopped (about 3 tablespoons)
1 tablespoon finely chopped chives, parsley or dill
Salt and fresh ground black pepper, to taste

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

AVOCADO WITH CREOLE SAUCE & HARD BOILED EGG

AVOCADO WITH CREOLE SAUCE & HARD BOILED EGG image

Categories Salad Egg No-Cook Low Carb Vegetarian Quick & Easy Lunch

Yield 4 People

Number Of Ingredients 13

Ingredients

8 hard boiled eggs
2 avocados
1 small head icebery lettuce, shredded
1 cup sliced celery
3/4 cup chopped fresh, parsley
1/3 cup chopped scallions (green onions)
1 Tablespoons paprika
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1 1/2 Tablespoons Luzianne Creole mustard (or other coarse grained mustard)
1/4 cup red wine vinegar
1/2 cup vegetable oil
1 small lemon, cut in half

Steps:

1. For the sauce: In a medium bowl, combine the paprika, cayenne pepper, salt, mustard, vinegar, oil, scallions, and parsley, and whisk until blended. 2. Just before serving, cut the avocados in half, remove pit and rub with the cut lemon. 3. Divide the shredded lettuce among 4 plates. Cover with chopped celery. 4.Place one avocado half on each plate. Cut the eggs in half and place 4 halves beside each avocado. Fill avocados with the sauce and serve.

HARD-BOILED EGG WHITES WITH AVOCADO

Hard-Boiled Egg Whites with Avocado image

The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

8 large eggs
2 avocados, preferably Hass
1/4 teaspoon coarse salt
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.

Nutrition Facts : Calories 227 g, Fat 19 g, Fiber 5 g, Protein 9 g, Sodium 190 g