Avocado and Egg Salad
Created by Tisme on March 15, 2024
- Servings: 4
- Prep Time: 5m
- Cook Time: 15m
- Recipe #42539
Ingredients
- 6 eggs, boiled,
- 2 tablespoons chopped chives, sniped (plus extra to serve)
- 2 small avocados
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 8 small butter lettuce leaves
- Thick sourdough or seeded bread
- Micro herbs or herbs to serve
- Salt and fresh ground pepper, to season
How to Make
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Step 1: Shell and chop the boiled eggs.
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Step 2: Using a large bowl, combine the chopped eggs, chives, and avocado and stir very gently.
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Step 3: Using a small separate bowl, combine the mayonnaise and lemon juice.
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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.
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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.
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Step 6: Top with the remaining chives and micro-herbs to serve.
Nutritional Facts
- 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