Avocado egg salad

Name: Avocado egg salad
Ingredients: 500 ml water; 2 eggs; 1 small onion (70 g); 2 medium avocados; 15 ml lemon juice; 45 g Greek yogurt; 5 ml olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Avocado egg salad by Sorina C. - Recipia

Avocado egg salad gets a creamy base from mashed avocado, while the eggs stay in distinct little pieces. Yogurt and onion bring the flavors together in a soft, spreadable mixture that’s good on bread, too. I mix it with a fork just until everything is distributed, without crushing the eggs. Prep: 10 minutes. Cook: 10 minutes. Rest: 10 minutes. Total time: 30 minutes. Serves: 2. About 380 kcal and 12 g protein per serving.

Ingredients

500 ml water
2 eggs
1 small onion (70 g)
2 medium avocados
15 ml lemon juice
45 g Greek yogurt
5 ml olive oil
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Put the eggs in a small saucepan, pour in 500 ml water and bring to a boil. Once the water is boiling, cook them for 10 minutes, until the yolks are firm. 2. Let the eggs cool for 10 minutes, then peel and chop them into small pieces. Finely chop the onion. 3. Wash the avocados, cut each one in half and scoop out the flesh with a spoon. Put it in a bowl, add 15 ml lemon juice and mash it well with a fork. 4. Mix the mashed avocado with 45 g Greek yogurt. Add the eggs, onion, 5 ml olive oil, 1 teaspoon salt and 1/2 teaspoon ground pepper; mix until combined and serve immediately, with plain or toasted bread.

Notes

A ripe avocado gives a little when pressed, but shouldn’t be mushy; a firm one is hard to mash and stays in firm pieces. If the flesh has large brown spots or smells unpleasant, choose another avocado, since these can change the flavor of the mixture. If the onion is very pungent, you can rinse it under cold water for a few seconds after cutting it, then drain it well. In texture, the salad is like classic egg salad, only denser because of the avocado; for a less tangy flavor, use 2 teaspoons lemon juice. Serve it on slices of toast that are still soft in the middle. Avocado oxidizes after mashing and darkens, so eat the salad as soon as it’s mixed.