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Ohwhatamess
Avocado filled with egg salad
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Ingredients
Directions
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Boil the eggs almost hard in six to eight minutes. In the meantime, cut the tomatoes in four and remove the seeds. Cut the flesh into small cubes.
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Let the eggs scare and peel them. Prepare the eggs in a deep plate and let them cool slightly. Sprinkle some salt and pepper and mix in the Greek yogurt, grated cheese, oregano and pieces of tomato.
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Halve the avocados and put them on a plate. Spoon the egg salad and garnish with leaves of oregano.
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Nutrition
265Calories
Fat37% DV24g
Protein16% DV8g
Carbs1% DV3g
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