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Egg Salad in Avocado

Photo: Elena Moskalenko
Chicken eggs6 itemsAvocados (ripe)2 piecesCelery5–6 stalksGreen onions (feather)1 bundleGarlic2-3 teethMustard (table)2 tbsp.Lime juice2 tbsp.Mayonnaise50 gramsHard cheese)50 grams
For filing
  • Servings:
  • Flow temperature:Room temperature
  • Kitchen:American

American hit of salads with which Yankees decorate any meal. Eggs, celery and avocados do not require patience and some special culinary diligence. If all the ingredients are finely chopped, then this salad can be served on slices of dried baguette. But there is another - a more festive "decoration" of banal eggs. Especially for Woman`s Day culinary blogger Lena Moskalenko offers serving in avocado boats.

What to do:

Boil eggs for 7-8 minutes, cool under running cold water, clean. Grate on a medium grater, leave one or two yolks for decor.

Peel the avocado, cut it in half, carefully remove the bone and cut the flesh, so as not to damage the calyx.Cut the avocado pulp into small cubes.

Celery stalks cleaned from coarse fibers, finely chop.

Egg, celery and avocado mix, add chopped green onions, season with mustard, mayonnaise, lime juice and grated garlic.

Lay the salad in avocado halves, sprinkle with grated yolk and garnish with fresh basil. Before serving keep in the fridge.

Helpful advice:In this salad will be good "right" eggs. Make sure that they do not overcook, the yolk is not covered with gray bloom, and the protein does not turn into rubber. To do this, hold eggs for a short time at room temperature, immerse in hot water and cook for no more than 10 minutes.


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