The Well Dressed Kitchen

Eggs

Avocado Egg Salad

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Avocado egg salad takes your classic egg salad recipe to a completely different level. I used avocado in place of mayo which adds healthy fat for a creamy, nutritious and tasty recipe. Eat this egg salad plain, on lettuce leaves, or topped on your favorite bread.

When it comes to recipes for summertime Egg Salad is one of those light and healthy recipes that comes to mind. Best part is it can be served for breakfast, lunch or dinner. I am a huge fan of recipes that can be eaten for any meal of the day.

To lighten up this recipe, but keep it creamy and delicious… I eliminated mayo and added creamy avocado with fresh herbs to really kick up the flavor. I guarantee you will love it!

How to make Avocado Egg Salad:

It’s as easy as adding all of the items to a bowl and stirring together. Seriously. You can eat the avocado egg salad plain, on lettuce leaves, or topped on your favorite bread.

Tips on Avocado Egg Salad:

Hard boil your eggs ahead of time. When it comes to cooking hard boiled eggs it’s as simple as adding eggs to a pot of cold water, bring it to a boil, turn off the heat and cook the eggs until hard boiled. Follow these three steps for perfect hardboiled eggs…

Step 1: Add eggs in pot and cover with water. Bring a pot of water to a boil with enough water to cover the eggs by about an inch.

Step 2: Turn off the heat and cover pot with lid. Immediately set a timer and allow eggs to sit in water for 12-14 minutes.

Step 3: Once the eggs have cooked, immediately place them in a ice water bath to stop them from cooking and maintain your perfect texture.

Don’t overly mash the avocado. Avocados are naturally creamy and as soon as you stir the ingredients together the avocado will start to break down. It’s always nice to have it a little more chunky, rather than the texture of guacamole.

Use fresh herbs. I used cilantro, but you could also use parsley, basil or chives. Be creative and have fun!

How to store Avocado Egg Salad:

This recipe is best made fresh, but you can store it in the fridge for up to two days. That’s less than regular egg salad, because after two days the avocados in this recipe will start to turn brown. The lemon juice will help keep the green color.

Make part of your Meal Prep:

Divide the egg salad in meal prep containers, put lettuces leaves or your favorite bread in ziploc bags for a ready to eat, grab and go breakfast or lunch. I like to use these Glasslock meal prep containers. They are durable and can be used in fridge, freezer, microwave and oven. They are also dishwasher safe and the lids are BPA free.


Avocado Egg Salad
 
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Ingredients
  • 1 large avocado, peeled, pitted
  • 3 hard boiled eggs, roughly chopped
  • 2 tbsp red onion, chopped
  • 1 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped
  • ½ small lemon, juice of
  • salt and pepper, to taste
  • lettuce leaves, optional, for serving
Instructions
  1. Add avocado to a medium sized mixing bowl and mash with fork. Juice lemon over avocado and then add all of the remaining ingredients including chopped eggs, red onion, green onion, cilantro, salt, and pepper to a mixing bowl and stir to combine.
  2. Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

You May Also Like:

Two-Minute Guacamole!

Easy Guacamole

TRY MORE AVOCADO RECIPES:

Simple Avocado Toast

Avocado Caprese Toast + Balsamic Drizzle

THANK YOU FOR FOLLOWING ALONG! XOXO, BECCA @ THE WELL DRESSED KITCHEN! 💗

Nutrition Disclaimer

Turkey Sausage + Egg & Veggie Casserole

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This Egg Casserole is the perfect make ahead breakfast. Loaded with meat, veggies, and eggs… it’s easy and delicious and also great for serving larger crowds.   

Turkey Egg Breakfast Casserole

I make it on Sunday as part of my meal prep and enjoy it all week long. I prefer easy casserole recipes, simple to make, easy to clean up after, and of course, delicious. This means I can spend less time in the kitchen prepping meals for the week and more time spending time with my family and friends. This recipe is full of flavor, savory, and kind to your waistline.

Any way I can pack in spinach and veggies into my meals I am all over it and this is one of those recipes. So when you’re needing a quick breakfast loaded with greens and you’re not in the mood for a Green Smoothie, indulge in this healthy breakfast casserole without any guilt. Even consider making this crowd-pleasing dish for a brunch gathering or on Sunday morning with the family!

I am always figuring out ways to swap ingredients to make recipes healthier. I mean, it’s what I do!! In so many of my recipes I swap out red meat for ground turkey. It’s still so flavorful, full of protein and cuts out so much of the fat. The bottom layer of this casserole is sweet potatoes which adds a little sweetness. Sweet Potatoes are high in many important nutrients… essential vitamins, calcium, and iron. Eggs add even more protein, you can even use half egg whites to cut calories and unsaturated fat. I love all the layers in this dish and I hope you love it too!

Turkey Egg Breakfast Casserole

Turkey + Egg & Veggie Casserole
 
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Ingredients
  • 1 lb ground turkey
  • 12 large eggs
  • 1 sweet potato, (cubed small)
  • 1 cup baby spinach
  • 1 small yellow onion, diced
  • 1 bell pepper, diced
  • ½ cup shredded cheese (I prefer parmesan)
  • 1 tablespoon olive oil
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt & Pepper, to taste
  • Cooking Spray
Instructions
  1. Preheat oven to 375 degrees F. Spray a 9x9 baking dish with olive oil spray.
  2. Heat 1 tablespoon olive oil over medium heat, add diced onion and green pepper. Cook roughly 3 to 5 minutes, stirring frequently until softened. Remove onion and green pepper from skillet and set aside.
  3. Add ground turkey to same skillet and cook until no longer pink (roughly 8 minutes). Season with chili powder, garlic powder, salt and pepper. Continue to cook until meat is fully browned then add onion and pepper mixture to meat and stir to combine.
  4. While the turkey is cooking dice sweet potato into small cubes. Make sure your cubes aren't too thick or they won't be as tender. Line the bottom of greased baking dish with the diced sweet potato.
  5. In a medium-sized bowl beat eggs with whisk and season with salt and pepper.
  6. Top the sweet potato with the turkey mixture, layer with spinach, and then pour the eggs on top.
  7. Sprinkle the cheese on top.
  8. Place baking dish in oven and cook for 40 to 45 minutes or until edges of the egg begin to brown and egg in casserole is firm throughout.
  9. Allow casserole to cook for more time until egg is completely cooked through.
  10. Note: If you want to cook this casserole as part of your meal prep (or the night before serving) and freeze it for later, fully prepare the casserole and then place in freezer. To cook, let it defrost and then reheat oven at 300 degrees F and cook for roughly 20 to 25 minutes.

Turkey Veggie Egg Breakfast Casserole

If YOU MAKE THIS RECIPE, PLEASE LET ME KNOW BY LEAVING A COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM WITH THE HASHTAG #THEWELLDRESSEDKITCHEN

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Easy Egg Omelet Muffins

Easy Egg Muffins

Easy Egg Omelet Muffins

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It’s no secret that while I love healthy food and know a lot about basic cooking, convenience is the driving force behind most of my weekday meals. I make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week-long. 

Easy Egg Bake

There is hardly time to sit down for breakfast!!

The thing is, most mornings I don’t have time to sit down for breakfast, and I need something I can eat on the go. I used to always keep granola bars everywhere… in my purse, desk drawer, my car, gym bag… you name it, you found a granola bar. They are easy and portable so out of convenience and lack of time I was eating probably two or three granola bars a day!! Not only do the calories add up quickly, I wasn’t giving my body the proper nutrients it needs to get through the day. Now with a little prep on the weekends, I have healthier portable options to carry with me.

Lets be honest, while the packaging on granola bars claims to be “healthy”, most store-bought bars are loaded with added sugar and preservatives. We should just throw a Snickers Bar in our mouth and call it a day. Ok, that is a bit of an over exaggeration, I am not claiming all bars are bad for you. A lot of times these bars are a way better alternative to other snack foods, so don’t get me wrong, I still eat granola bars on occasion. However, when I eat these egg muffins I know I am getting the proper nutrients to get me through the morning. I prefer to eat a more nutritious on-the-go breakfast on busy weekday mornings and these egg omelet muffins are just that!

If you’re looking for a nutritious energy bar, try my Cranberry + Nut + Chocolate Quinoa Energy Bars. I also meal prep these bars for a healthy, on-the-go breakfast or snack and they are perfect before a workout. If you need to go store-bought, my favorite is Larabar and the APPLE PIE LARABAR is so delicious!

Ok, so enough of that…

Back to my Egg Omelet Muffins, mostly they are delicious and they take no time to prep and bake, yet you can eat them ALL week-long. I love eating eggs on the weekend, but I just don’t give myself enough time during the week. I could wake up 20 minutes earlier with the intention of making myself a healthy egg breakfast before I leave the house and inevitably it always fails. I spend an extra 5 minutes in the shower, put the dishes away from the night before, then decide to finally fold that pile of laundry that has been sitting on my nightstand for days, and there you have it… I am eating a granola bar in my car.

Meal Prep Is Where It’s At:

For all of the reasons above and many more, in order to eat healthy on-the-go I have to be organized and plan ahead. This is where meal prepping keeps me in check. I usually make a big batch on Sunday and store them in my refrigerator. When I am ready to eat them I heat them in the microwave for about 30 seconds. This might be gross, but I even like them cold. I eat two for breakfast with an apple or banana because these fruits are easy to throw in my purse or gym bag. If, and that is a big IF, I have leftovers at the end of the week I portion them out in freezer safe Ziploc bags and freeze them. Put them in the refrigerator the night before or even reheat frozen muffins in the microwave.

My Food Swap Tip:

My Fit Food Tip is to lighten up this recipe by swapping half of the egg yolks with egg whites. You still get all the nutrients with half the fat and calories! In this recipe I used baby spinach, scallions, bell pepper, shredded Monterey jack cheese and cilantro but feel free to use your favorite veggie combinations. Mushrooms with swiss cheese or broccoli with cheddar cheese are great options too!!

Easy Egg Omelet Muffins
 
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Recipe type: Breakfast
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Make these Easy Egg Omelet Muffins in the beginning of the week for an on-the-go breakfast that lasts all week long.
Ingredients
  • Cooking spray
  • 6 eggs
  • 6 egg whites
  • 1 cup baby spinach
  • ¼ cup scallions, diced
  • ¼ cup bell pepper, diced
  • Bunch of cilantro
  • Salt and Pepper, to taste
Instructions
  1. Pre-heat oven to 350 degrees F. Spray 12 cup muffin pan with cooking spray.
  2. In a medium bowl, beat the eggs and mix in all ingredients. Season with salt and pepper.
  3. Pour roughly ¼ cup of egg mixture into each muffin cup. Bake roughly 25 minutes or until eggs set.

Shop Products I used for this Recipe:

williams-sonoma-goldtouch-nonstick-muffin-pan-12-well-o

What are your favorite on-the-go breakfasts!? Please let me know by leaving a comment below and share a picture on Instagram with the hashtag #thewelldressedkitchen.

More On-The-Go Breakfasts/Snacks:

No-Bake Peanut Butter Energy BitesNo-Bake Peanut Butter Energy Bites 

Pumpkin Spice GranolaHomemade Granola 

More Breakfast Recipes:

Avocado ToastSimple Avocado Toast

Breakfast Avocado Egg BakeBreakfast Avocado Egg Bake

THANK YOU FOR FOLLOWING ALONG!

XOXO, REBECCA ROSATI @THE WELL DRESSED KITCHEN 💗