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Diary of a Health Nut
Truffle egg salad with avocado
Homemade egg salad of egg, shallot, herbs, truffle mayonnaise and avocado.
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Ingredients
Directions
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Boil the eggs hard in 8 minutes and start to frighten under cold running water.
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Peel the eggs, cut into pieces and put in a bowl.
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Chop the shallot as finely as possible. Cut the herbs finely and mix them with the shallot and truffle mayonnaise through the eggs.
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Halve the avocado in the length, remove the kernel and scoop the flesh from the peel.
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Cut the avocado into cubes and mix through the egg salad. Season with pepper and salt.
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Nutrition
180Calories
Sodium5% DV120mg
Fat25% DV16g
Protein14% DV7g
Carbs0% DV1g
Fiber4% DV1g
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