Egg and Avocado Salad

Instructions

1. Step 1

   Place the eggs in the saucepan and cover them with cold water by about 2.5 cm. Bring the water to a boil over high heat.

   Ingredients used: 6.0 piece Egg

   Cookware: saucepan

2. Step 2

   Remove the saucepan from the heat, cover it, and let the eggs stand in the hot water.

   Timer: 11 min (fixed)

   Cookware: saucepan

3. Step 3

   Fill the large bowl with ice water. Transfer the eggs into it and leave them until cool.

   Timer: 5 min (fixed)

   Cookware: large bowl, slotted spoon

4. Step 4

   Whisk the lemon juice, Dijon mustard, salt, and black pepper together in the mixing bowl.

   Ingredients used: 0.5 gr Black Pepper, 10.0 gr Dijon Mustard, 3.0 gr Fine Salt, 15.0 ml Lemon Juice

   Cookware: fork, mixing bowl

5. Step 5

   Peel, pit, and dice the avocados. Add them to the dressing with the red onion and chives, then lightly mash and fold until creamy but still chunky.

   Ingredients used: 2.0 piece Avocado, 8.0 gr Chive, 40.0 gr Red Onion

   Cookware: Chef Knife, cutting board, fork, mixing bowl

6. Step 6

   Peel and coarsely chop the cooled eggs. Fold them gently into the avocado mixture and serve promptly, or cover and refrigerate.

   Cookware: Chef Knife, cutting board, fork, mixing bowl