Avocado Egg Salad
Avocado Egg Salad is a salad that serves 2. For $1.69 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 341 calories, 16g of protein, and 26g of fat per serving. This recipe from Pineapple and Coconut requires spinach, rice wine vinegar, cucumber, and dijon mustard. 5999 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a super spoonacular score of 94%. Similar recipes include Avocado Egg Salad, Avocado Egg Salad, and Avocado Egg Salad.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1 medium avocado, diced
4 celery stalks, diced
1 diced cucumber (small regular one or a Persian)
1-2 tbsp Dijon mustard
4 hardboiled eggs, peeled and chopped
4-5 tbsp diced red onion
2 tsp rice wine vinegar
Sea Salt and pepper to taste
2 cus chopped spinach
Equipment:
bowl
Cooking instruction summary:
Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or even as a sandwich.
Step by step:
1. Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or even as a sandwich.
Nutrition Information:
covered percent of daily need
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