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Avocado Egg Salad

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Avocado Egg Salad

The perfect avocado egg salad recipe with a picture and simple step-by-step instructions.

  • 10 Pc. Eggs
  • 1 Pc. Avocado
  • 1 Cup Frozen peas
  • Mayonnaise
  • Salt
  • Pepper
  1. Hard boil eggs, peel them, cut into slices. Then put in a bowl. Briefly boil the frozen peas, cool and place in the bowl. For the mayonnaise 1 egg, 1 egg yolk, 1 tsp. Put the mustard, a little salt, a little pepper, a little vinegar and a little sugar in a narrow mixing bowl. Puree with a hand blender and slowly add about a quarter liter of oil – until the mayonnaise is firm. Mix gently with the eggs and peas. Let it steep for about 30 minutes. Peel and core the avocado, arrange wedges on a lettuce leaf next to the egg salad. Drizzle the avocado wedges with slightly sweetened lemon juice.
Dinner
European
avocado egg salad

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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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