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© Amway

Avocado egg salad


This lovely light spread makes a perfect starter for a picnic on hot summer days or to go with evening drinks.

iCook products used:

  1. 5-Piece Knife Set

  2. Mixing Bowl Set

  3. 1 l Saucepan


  1. 2 eggs

  2. 100 g cucumber, unpeeled, cut into chunks

  3. 30 g spring onions, thinly sliced

  4. 2 avocadoes, peeled, stones removed

  5. 3 tsp red wine vinegar, divided

  6. ½ tsp salt

  7. ½ tsp black pepper

  8. 1 tsp chilli sauce

  9. 30 g rocket

  10. ½ tsp olive oil

  11. 8 wholewheat crackers


  1. Boil the eggs for 10 minutes in the saucepan.

  2. Place the cucumber pieces and spring onion slices in the medium mixing bowl.

  3. Mash the avocadoes in the small mixing bowl. Add 2 tsp red wine vinegar, salt, black pepper and chilli sauce, and mix well. Add the avocado mixture to the cucumber and spring onion in the medium mixing bowl and mix to combine.

  4. Rinse the eggs with cold water. Peel them, cut them into small pieces, and combine them with the avocado mixture. Adjust the seasoning, to taste.

  5. Place the rocket on a serving platter. Sprinkle it with the remaining 1 tsp red wine vinegar and 1 tsp olive oil, and toss to combine. Place the egg-avocado mixture on top of the rocket and serve on crackers.

Download this recipe here as PDF / ePub

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