Egg and avocado salad

The salads yolks are high in protein and low in carbohydrates. These types of salads are mixed with various seasonings and vegetables to create different recipes. Most salads are linked egg with mayonnaise-based dressing, which gives them a rich and creamy texture. The addition of avocados gives these two textures and also adds to the health benefits of these fruits, which are rich in potassium and vitamin B.

Egg and avocado salad

6 eggs Salad bowl with lid Water KnifeFull list/


Place six eggs in a saucepan. Fill it with water to cover and bring to a boil.

Remove the pan from the heat and cover with a lid. Let the eggs stand in the water hot for 10-12 minutes.

Discard the water hot for the eggs and pour cold water into the pan to cool. Cáscalos and remove the shells.

Cut into slice or mince the eggs to desired size. Place in a bowl.

Cut an avocado in half around the pit. Remove the pit and insert a spoon between the skin and the pulp to remove the skin. Cut the avocado into small cubes.

Add avocado cubes into the bowl with the boiled eggs.

Add 1/2 cup chopped red onion and mix the ingredients well integrated.

Add 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon lemon juice in a separate bowl. Mix these ingredients to create a dressing. Pour dressing over salad and stir gently, so as not to break the eggs or squeeze the avocados.

Refrigerate for 1 hour before serving. Serve the salad on bread as a sandwich, on spinach leaves or with crackers.