Avocado and egg salad

Name: Avocado and egg salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 Eggs (size M); 1 Garlic clove; 7 TABLESPOONS Salad cream (16 % fat); 7 TABLESPOONS Whole milk yoghurt; 1 TABLESPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 15 Stem(s) Chives; 2 Roman salad hearts; 300 g cherry tomatoes; 3 Spring onions; 2 Avocados

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

6 Eggs (size M)
1 Garlic clove
7 TABLESPOONS Salad cream (16 % fat)
7 TABLESPOONS Whole milk yoghurt
1 TABLESPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
15 Stem(s) Chives
2 Roman salad hearts
300 g cherry tomatoes
3 Spring onions
2 Avocados

Directions

1
Boil eggs in boiling water for 8-10 minutes until hard. Peel garlic and press it through a garlic press. Mix salad cream, yoghurt, mustard and garlic. Season with salt, pepper and sugar. Wash the chives, shake dry and cut into 1 cm long rolls.
2
Clean, wash and dry shake lettuce hearts and cut into coarse strips. Wash, clean and slice the tomatoes. Quench eggs in cold water. Clean, wash and slice spring onions. Halve avocados, remove seeds and cut the flesh into balls with a ball cutter (approx. 1 cm Ø). Peel eggs and cut into slices. Mix the salad ingredients. Carefully fold in half the dressing. Arrange on plates.
3
Peel eggs and cut into slices. Mix the salad ingredients. Carefully fold in half the dressing. Arrange on plates. Serve the rest of the dressing in a bowl. Serve with crispy fried thin baguette slices