Avocado and Egg Salad
Recipe: #42539
March 15, 2024
Categories: Breakfast, Eggs, Avocado, Australian Easter, Vegetarian, Herbs, more
"I have made this recipe, it is so quick and easy, and it is the perfect thing for breakfast or brunch on a warm summer's morning. I like to serve on thick sliced and toasted sour dough bread, but it also nice serve on a fresh thick bread. Note ~ Cooking time is the boiling of the eggs, the eggs are best not soft (runny) boiled, but are best from soft boiled to classic hard boiled, not overcooked!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (917.5 g)
- Calories 3948.2
- Total Fat - 417.6 g
- Saturated Fat - 246.8 g
- Cholesterol - 2337 mg
- Sodium - 3924.7 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 5.2 g
- Sugars - 3.1 g
- Protein - 51.4 g
- Calcium - 327 mg
- Iron - 7 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Shell and chop the boiled eggs.
Step 2
Using a large bowl, combine the chopped eggs, chives, and avocado and stir very gently.
Step 3
Using a small separate bowl, combine the mayonnaise and lemon juice.
Step 4
Carefully stir the mayonnaise and lemon juice through the avocado mix, being gentle so not to mash the avocado or eggs; season with salt and pepper to taste.
Step 5
You will need to toast the bread if toasting; place 2 of lettuce leaves on top of each slice of bread & then spoon 2 heaped tablespoons of the egg/avocado mix onto each slice.
Step 6
Top with the remaining chives and micro-herbs to serve.
Tips
No special items needed.
0 Reviews
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