Description
Learn how to make delicious Chopped Egg and Avocado Salad Boats with this easy recipe. Perfect for a healthy and satisfying meal!
Ingredients
- 2 large eggs
- 1 ripe avocado
- 2 tablespoon s mayonnaise (30 ml)
- 1 teaspoon lemon juice (5 ml)
- Salt, to taste
- Black pepper, to taste
- 2-3 large romaine lettuce leaves
- Chopped fresh chives or parsley, for garnish
Instructions
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil over medium heat.
- Once boiling, reduce the heat and simmer for 10 minutes.
- Transfer the eggs to a bowl of cold water to cool.
- Peel the cooled eggs and chop them into small pieces.
- Cut the avocado in half and remove the pit.
- Scoop the avocado flesh into a bowl and mash it.
- Add the chopped eggs to the mashed avocado.
- Stir in the mayonnaise and lemon juice.
- Season with salt and black pepper to taste.
- Mix the ingredients until well combined.
- Rinse the romaine lettuce leaves and pat them dry.
- Spoon the egg and avocado mixture onto the lettuce leaves.
- Garnish with chopped fresh chives or parsley.
- Serve immediately as salad boats.
Notes
- For a smoother consistency, mash the avocado until creamy before mixing with the chopped eggs.
- Adjust the lemon juice quantity to suit your taste preference for a more tangy or mild flavor.
- Enhance the salad boats with a touch of paprika or cayenne pepper for a subtle hint of spice.