Créé avec l’IA
Avocado and Egg Salad
20 min 226 kcal par portion Facile
Ingrédients
4 Portions
- avocado2 pieces
- egg4 pieces
- tomato1 piece
- basil1 tablespoon
- olive oil1 tablespoon
Instructions
- 1
Boil the eggs in a pot of water for about 10 minutes until they are hard-boiled.
- 2
While the eggs are boiling, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
- 3
Dice the tomato and add it to the bowl with the avocado.
- 4
Once the eggs are done, cool them under cold running water, peel them, and chop them into small pieces.
- 5
Add the chopped eggs to the bowl with the avocado and tomato.
- 6
Sprinkle the basil over the mixture.
- 7
Drizzle the olive oil over the salad and gently mix all the ingredients together until well combined.
- 8
Serve immediately or refrigerate for later.
