Créé avec l’IA
Avocado Egg Salad
15 min 228 kcal par portion Facile
Ingrédients
4 Portions
- eggs4 pieces
- avocados2 pieces
- olive oil1 tbsp
- black pepper0,5 tsp
- salt0,5 tsp
- cherry tomatoes1 cup
Instructions
- 1
Place the eggs in a pot and cover them with water. Bring to a boil and cook for 10 minutes.
- 2
Remove the eggs from the boiling water and place them in a bowl of ice water to cool. Once cooled, peel and chop the eggs.
- 3
Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Mash the avocados with a fork.
- 4
Add the chopped eggs to the mashed avocados.
- 5
Drizzle the olive oil over the avocado and egg mixture.
- 6
Season with black pepper and salt, and mix well.
- 7
Halve the cherry tomatoes and gently fold them into the salad.
- 8
Serve immediately or refrigerate for later use.
