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Avocado egg salad

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Ingredients for 1 servings:

  • 2 eggs
  • ¼ avocado(s)
  • 5 stalks of chives
  • 1 tsp mustard
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Boil the eggs for 10 minutes, cool under cold running water, and peel. Scoop the avocado flesh with a spoon, place it in a bowl, mash it with a fork, and stir until creamy. Add a teaspoon of mustard. Dice the eggs with an egg slicer or a knife and add them to the avocado cream. Slice the chives into rings, add them to the avocado-egg mixture, season with salt and pepper, and stir to combine. This avocado egg salad is perfect as a snack or spread on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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