Avocado Egg Salad
Avocado Egg Salad takes about 45 minutes from beginning to end. For $1.52 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 379 calories, 19g of protein, and 11g of fat per serving. This recipe serves 1. Head to the store and pick up whole wheat bread, eggs, ice cube, and a few other things to make it today. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by spoonacular user angiem1108. If you like this recipe, take a look at these similar recipes: Avocado Egg Salad, Avocado Egg Salad, and Avocado Egg Salad.
Servings: 1
Ingredients:
1/4 teaspoons of Black pepper
2 Eggs
1/2 seasoning cube
1/4 lemon slice
1 Avocado Pear
1 Scotch bonnet pepper
2 slices of whole wheat bread
Equipment:
bowl
rolling pin
Cooking instruction summary:
Boil your eggs and immerse in water to cool.Peel your avocado and mash in a bowl.Squirt your lemon over the avocado.Peel the eggs, chop and mix with the avocado.Mix the black pepper, seasoning and scotch bonnet pepper and set aside.Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.
Step by step:
1. Boil your eggs and immerse in water to cool.Peel your avocado and mash in a bowl.Squirt your lemon over the avocado.Peel the eggs, chop and mix with the avocado.
2. Mix the black pepper, seasoning and scotch bonnet pepper and set aside.Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.
Nutrition Information:
covered percent of daily need
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