Avocado and Egg Salad
Recipe: #40281
March 06, 2023
Categories: Breakfast, Dinner, Lunch, Eggs, Fruit, Avocado, Appetizers, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Easter, Entertaining, Stove Top, Vegetarian, Cold Appetizers, Spring more
"I love this for brunch or breakfast, especially over the summer. The recipe comes from Australian Avocados."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (949.5 g)
- Calories 4040.6
- Total Fat - 418.1 g
- Saturated Fat - 246.9 g
- Cholesterol - 2337 mg
- Sodium - 4088.9 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 5.9 g
- Sugars - 3.9 g
- Protein - 55.2 g
- Calcium - 341.1 mg
- Iron - 8.1 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large bowl, combine the boiled eggs, ¾ of the chives, and avocado; stir gently to combine.
Step 2
In a separate small bowl, combine the mayonnaise and lemon juice & season with salt and pepper
Step 3
Carefully stir the mayonnaise and lemon juice through the avocado mix. Season with more salt and pepper if needed.
Step 4
Place 2 lettuce leaves on top of each slice of bread then spoon 2 heaped tablespoons of the avocado mix on each slice.
Step 5
Top with remaining chives and micro-herbs to serve.
Tips & Variations
No special items needed.
0 Reviews
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