Avocado Egg Salad Recipe
Avocado Egg Salad Recipe
This mouthwatering dish combines the creaminess of avocados with the richness of eggs, offering a well-balanced meal packed with essential nutrients. A perfect choice for a healthy and satisfying lunch option!
Ingreadient
- 4 medium hard-boiled eggs (diced)
- 11 ounces avocado (diced)
- 2 slices sprouted wheat bread (quartered (optional))
- 1 ounce celery (diced)
- 1 ounce red onion (diced)
- 2 tablespoons parsley (chopped)
- 2 tablespoons cilantro (chopped)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon Japanese mayonnaise
- 2 tablespoons plain Greek yogurt
Direction
- Place the 2 slices wheat bread quartered into the basket of your air fryer. Set the temperature at 400 °F and the cooking time at 3 minutes.
- Make the salad while waiting. Add all of the ingredients to a medium/large bowl (11 oz avocado, 2 tbsp parsley, 1 tbsp cilantro, 1/2 tsp black pepper, 1 oz celery, 1 oz red onion, 1/4 tsp salt, 1 tbsp mayonnaise, 2 tbsp yogurt) and gently mix them up. Adjust the seasoning if needed.
- Garnish with some cilantro leaves on top. Serve with toasted sprouted wheat bread or anything that floats your boat.
