Avocado Egg Salad
User Reviews
5.0
3 reviews
Excellent
Avocado Egg Salad
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 avocados ripe and soft
- 4 large eggs
- ¼ teaspoon ground coriander
- 1 tablespoon lime juice or more
- 1 medium clove garlic finely chopped
- salt and black pepper to taste
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Instructions
- Cook the eggs: put the eggs into a medium pot, pour boiling water over the eggs until they are covered with water. When the water starts to bubble again, cook the eggs over medium heat for 5 minutes. Transfer to a bowl with very cold water, peel, and cut into cubes.
- Avocados: Cut them in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Chop the avocados into small cubes. Mix with lime juice and a finely chopped clove of garlic together.
- In a medium bowl combine all the ingredients, season with ground coriander, salt, and pepper, or with more lime juice if it’s not sour enough.
- Serve on bread or bagel.
- Enjoy!
Notes
- If your eggs don't have jammy egg yolks and are more cooked and your avocados are not very ripe you can add a tablespoon of mayo to the salad so it's not too dry. Jammy egg yolks and ripe avocado are what 'glue' this salad together.
- This salad should be eaten rather quickly, because after some time the avocados turn brown.
- If you’re serving this egg salad to guests, it’s worth reserving a few chopped yolk pieces before combining the eggs with the rest of the ingredients. Arrange the reserved egg yolk pieces on top (like on the photos). The egg yolks have such a beautiful color and the salad itself is rather green.
- Calories count = the whole recipe. This is only an estimate!
Nutrition Information
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Calories
1116kcal
(56%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1116 kcal
% Daily Value*
| Calories | 1116kcal | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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