Avocado and egg salad
Prepare a lovely Easter brunch with various fresh salads. Not Easter? This recipe is a fabulous addition to a brunch or party table on any occasion!
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Ingredients
Avocado and egg salad
EAT ME products in this recipe
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Preparation method
- Place the eggs in saucepan with cold water and bring to the boil. Boil the eggs for 8 minutes until hard. Plunge the eggs into cold water. Peel then slice the eggs.
- In the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Spoon out the stone. Scoop the flesh out of the skin with a spoon and slice into cubes.
- Slice the cherry tomatoes into wedges. Mix the egg, avocado and cherry tomatoes in a bowl. Add the mayonnaise, yoghurt and mustard. Season with salt and pepper.
Nutrition value per person/bite
- kcal
- 190
- protein
- 6 gr
- fat
- 17 gr
-
- saturated
- 3 gr
- carbohydrates
- 2 gr
-
- sugars
- 2 gr
- fibers
- 3 gr
