Avocado egg salad

Name: Avocado egg salad
Total time: 45 min
Yield: 1 servings
Ingredients: 0.25 tsps black pepper; 2 free range eggs; 0.5 ice; 0.25 lemon; 1 asian pear; 1 scotch bonnet chili; 2 slice whole wheat bread

This Avocado Egg Salad recipe is a quick and easy main course option for dairy-free and lacto-ovo vegetarian diets. It is liked by foodies and cooks, covering 23% of daily vitamins and minerals, and has a good Spoonacular score of 66%. Best enjoyed as a light meal, it is perfect for a healthy lunch or picnic.

Ingredients

black pepper

0.25 tsps

free range eggs

ice

0.5

lemon

0.25

asian pear

scotch bonnet chili

whole wheat bread

2 slice

Method

Boil your eggs and immerse in water to cool.Peel your avocado and mash in a bowl.Squirt your lemon over the avocado.Peel the eggs, chop and mix with the avocado.
Mix the black pepper, seasoning and scotch bonnet pepper and set aside.Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.

Nutrition:

528 kcal

Carbs

80 g

Fat

12 g

Protein

26 g

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