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 Egg Salad with Avocado Recipe
I will be happy to add this simple, light and delicious salad to my culinary piggy bank. The harmonious combination of products and the speed of cooking is a distinctive feature of this dish. Help yourself!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Boil the eggs and cut into medium-sized cubes.
    Boil the eggs and cut into medium-sized cubes.
  2. Wash the parsley, dry it and finely chop it.
    Wash the parsley, dry it and finely chop it.
  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. Add mustard, salt, pepper mixture, chili pepper, lemon juice, yogurt to it and mix.
    Chop the onion with a blender. Add mustard, salt, pepper mixture, chili pepper, lemon juice, yogurt to it 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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