Avocado Egg Salad Recipe
This isn’t the prettiest dish but it sure is tasty and nutritious! Customise it to your taste with what you have on hand. It’s lovely with the addition of sweetcorn, capsicum, celery or white beans.
Serves: 4
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Avocado Egg Salad Recipe
This dish is lovely with the addition of sweetcorn, capsicum, celery or white beans. Quick and easy dinner tonight?
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 large eggs
- 2 large avocados
- 1 carrot, grated
- 2 tbsp parsley leaves, chopped
- 4 tbsp mung bean sprouts
- Crusty bread, gluten-free if needed, to serve
Method
- Place eggs in saucepan and fill with cold tap water. Bring to boil over high heat then cook for 5 mins until hard boiled. Peel and roughly chop, add to large bowl and set aside.
- Slice avocados in half lengthways and remove seeds. Scoop out flesh and add to bowl with eggs. Reserve shells for serving. Add grated carrot, parsley and mung beans. Season with salt and pepper. Mash together with a fork until just combined.
- Spoon into avocado shells and serve with crusty bread or crackers.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
