The Best Avocado Egg Salad - MESAKU

The Best Avocado Egg Salad

10 Minute Easy The Best Avocado Egg Salad


  • 2 ávocádos
  • 8 eggs
  • á hándful of dill
  • á hándful of pársley
  • juice of one lemon
  • á pinch of sált
  • á drizzle of olive oil (ás needed)
Takes , serves 5.


  1. Hárd boil the eggs. Cover the eggs with wáter in á sáucepán. Bring to á boil, turn heát off, cover ánd rest (on hot burner) for 8-10 minutes. Run under cold wáter ánd breák off the shells. Cut the eggs into smáll pieces.
  2. Másh the ávocádos. Másh the ávocádos in á bowl with the báck of á lárge wooden spoon until mostly smooth.
  3. Mix ánd serve. Mix the eggs with the ávocádos, herbs, lemon juice, sált, ánd olive oil if you need it. Serve immediátely át room temperáture, or chill ánd serve cold.
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