Egg and avocado salad with horseradish mayo


Egg and avocado salad with horseradish mayo

This is the tasties idea for Easter breakfast or snack. Served on a piece of toast will fully satisfy your taste buds. It is nutritious, light and delicate.

Feel free to add your favourite herbs, sprouts, chopped radish or green cucumber. While adding cucumber remove seeds so the salad won't get watery.

Adjust the amount of horseradish accordingly to your liking. Mine was rather mild but if you want your salad to have bigger kick- add some extra.

  • 5 eggs hard boiled
  • 1 avocado, ripe, chopped
  • 1/2 cup frozen peas
  • 2 tbsp chive, chopped finely
  • 3 tbsp parsley, chopped
  • 4 tbsp mayo
  • 2 tbsp horseradish, from a jar
  • 5 radishes, chopped
  • salt, black pepper to taste
  1. Boil water in a small jar. Add salt. Put frozen peas in and cook for about 2 minutes. Drain, cool down completely under running cold water. Drain again and set aside.

    In a bowl smashed the egg yolks with a fork and finelly chopped the egg whites.

    Add chopped avocado, peas, radishes and herbs.

    Mix everything.

    In a separate bowl combine mayo with horseradish.

    Add the sauce to the rest of ingredients and mix eveything precisely but gently.

    Season with salt and bleck pepper.

    Serve on a sandwich or toast. Store in the fridge in a jar.


Article Tags:
· · · · · · · · · ·

Leave a Comment

Your email address will not be published. Required fields are marked *