Avocado Egg Salad - Innit

Ingredients

4 Servings

Produce

  • Fresh Celery 50 grams

  • Avocados 2

  • Lemon 1

  • Cucumber 50 grams

  • Red Onion 60 grams

Spices

  • Togarashi 2 tablespoons

  • Salt 54 grams

Dairy & Eggs

  • Eggs 12

Pantry

  • Water 1.9 liters

  • Dijon Mustard 47 grams

Canned/Bottled Goods

  • Mayonnaise 120 milliliters

Preparation

  1. Boil Eggs

    Boil water, drop eggs in & boil for 13 minutes. Remove eggs & drop in ice water to cool off. Peel & rough chop eggs.

    • 12 Eggs
    • 1.9 liters Water
  2. Ingredient Prep

    Prepare ingredients. Reserve celery leaves for garnish!

    • 2, halved, skin removed Avocados
    • 50 grams, diced Cucumber
    • 50 grams, diced Fresh Celery
    • 60 grams, diced Red Onion
  3. Salad Assembly

    Whisk avocado with mayo & dijon. Fold in remaining ingredients. Flavour with salt & lemon.

    • 12, boiled, roughly chopped Eggs
    • 2 Avocados
    • 50 grams, diced Cucumber
    • 50 grams, diced Fresh Celery
    • 60 grams, diced Red Onion
    • 120 milliliters Mayonnaise
    • 47 grams Dijon Mustard
    • 1, zested & juiced Lemon
    • 54 grams Salt
  4. Taste

    Plate in bowl or on platter. Top with togarashi & celery leaf.

    • 2 tablespoons Togarashi

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 590 kcal  
Total Fat 47.0 g 60%
Total Saturated Fat 10.0 g 51%
Unsaturated Fat 37 g  
Cholesterol 570 mg 190%
Sodium 5790 mg 250%
Total Carbohydrate 14 g 5%
Fiber Total Dietary 8 g 29%
Sugars Total 3 g  
Protein 22 g 44%
Vitamin C 19 mg 20%
Calcium Ca 136 mg 10%
Iron Fe 3.5 mg 20%
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By Innit Culinary Team