Avocado and Egg Salad
Recipe: #40281
March 06, 2023
Categories: Breakfast, Eggs, Avocado, Appetizers, Australian, Brunch, Easter, Vegetarian, Cold Appetizers, Vegetarian Dinner, 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
No special items needed.
1 Reviews
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