Avocado Cucumber Egg Salad
Ingredients:
- 6 Eggs
- 1 Cucumbers
- 1 Avocado
- .25 c Mayonnaise
- .5 tsp Paprika
Instructions:
- Hard-boiled eggs: bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you don't crack the eggs. Cover, boil for about a minute and turn off the heat. Leave the pot on the same burner but with the heat turned off. Let eggs sit in the pot for about 20-25 minutes. This method has not failed me yet but you are of course free to use your method of making hard-boiled eggs.
- Peel and dice hard boiled eggs. Add them to a mixing bowl.
- Peel cucumber, cut it in half lengthwise and scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs.
- Cut avocado in half. Take out the pit and gentry cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl.
- Add paprika, salt, and mayo. Very gently, fold the salad, mixing all ingredients until combined.
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 251mg | Sodium: 187mg | Potassium: 436mg | Fiber: 3g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 7.4mg | Calcium: 53mg | Iron: 1.7mg
Tried this recipe?Let us know how it was!
Leave a Comment