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Avocado with yogurt and egg

Avocado with Yogurt and Egg

A delicious appetizer you can make in 20 minutes! Give it a try! Avocado with egg is a really interesting little dish. This avocado-and-egg recipe is especially handy in our family after Easter, when the house is overflowing with hard-boiled eggs that no one ever seems to eat. We turn those eggs into all sorts of salads. You'll want a ripe, soft avocado, so after you bring one home from the store, let it sit on your counter for a couple of days until it softens up.

Darinochka

Recipe author

Composition / ingredients

Servings:

Avocado

120

Eggs

Yogurt (plain, unsweetened)

Mayonnaise

Balsamic vinegar

Garlic

Ground black pepper

Salt

Thin lavash (or bread)

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 9 g

Fats 24 % 10 g

Carbohydrates 55 % 23 g

223 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 20 min

Step 1:

For this salad I used: avocado, eggs, yogurt, mayonnaise, garlic, balsamic vinegar, salt, and pepper.
Step 2:

Hard-boil the eggs, then separate the whites from the yolks.
Step 3:

Mash the yolks with a fork.
Step 4:

Peel the avocado and cut it into pieces. My tip: to keep the avocado from browning, leave the pit in the cut flesh. At the very end, once you've combined all the ingredients, you can remove the pit.
Step 5:

Add the mayonnaise, yogurt, and vinegar to the mixture and stir everything together well. Then season with salt and pepper to taste. Mince the garlic and add it to the mixture too.
Step 6:

Cut the egg whites into small cubes and stir them into the mixture.
Step 7:

Fold the salad together with the dressing.
Step 8:

Spread the avocado-and-egg mixture on lavash or bread and enjoy.
Step 9:

I loved it. I made toast and piled the salad on top — it turned out great!