Avocado and Egg Salad
4 servings
30 minutes
Avocado and egg salad is the perfect blend of tenderness and freshness, born in modern American cuisine inspired by a desire for healthy eating. The creamy texture of avocado harmonizes with the rich flavor of eggs, while the spicy notes of onion and tomatoes add brightness to the dish. The dressing made from mayonnaise, sour cream, and lemon juice with a dash of Tabasco adds a subtle tangy-spicy twist. This salad is wonderful as a standalone dish or as an accompaniment to a light dinner. Served on crispy lettuce leaves, it becomes even more appetizing. Refreshing and nutritious, it will become an essential part of your diet, bringing pleasure in every bite.
1
In a bowl, mix mayonnaise, sour cream, lemon juice, salt, and Tabasco.
- Mayonnaise: 2 tablespoons
- Sour cream: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: 0.5 teaspoon
- Tabasco sauce: 0.5 teaspoon
2
Clean and finely chop the avocado and add it to the sauce. Add finely chopped tomatoes and onion. Then add the chopped eggs and parsley. Gently mix, cover with plastic wrap, and refrigerate for a while.
- Avocado: 2 pieces
- Tomatoes: 200 g
- Red onion: 120 g
- Chicken egg: 6 pieces
- Chopped parsley: 20 g
3
Place lettuce leaves on the plate and pile the salad on top. Garnish with parsley sprigs.
- Lettuce leaves: to taste
