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Print Recipe
Egg Salad with Avocado Recipe
I am happy to add this simple, light and delicious salad to the culinary piggy bank. The harmonious combination of products and the speed of cooking is a distinctive feature of this dish. Help yourself!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil the eggs and cut into medium-sized cubes.
    Boil the eggs and cut into medium-sized cubes.
  2. Wash, dry and chop the parsley.
    Wash, dry and chop the parsley.
  3. Wash the avocado, peel, and cut into medium-sized pieces.
    Wash the avocado, peel, and cut into medium-sized pieces.
  4. Chop the onion with a blender. To it add mustard, salt, pepper mixture, chili pepper, lemon juice, yogurt and mix.
    Chop the onion with a blender. To it add mustard, salt, pepper mixture, chili pepper, lemon juice, yogurt and mix.
  5. Season the salad. Refrigerate for 10 minutes.
    Season the salad. Refrigerate for 10 minutes.
  6. Serve to the table in a salad bowl. Or on slices of rye bread.
    Serve to the table in a salad bowl. Or on slices of rye bread.

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