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牛油果鸡蛋沙拉

牛油果鸡蛋沙拉

午餐美式美式
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Flavor

酸爽咸香奶油草本

Texture

顺滑嫩酥脆

Best seasons

SpringSummer

Best for

Hot DayLight Summer MealMeal Prep
  • Prep15m
  • Cook12m
Total time
27 min
Prep
15 min
Cook
12 min

Recipe works well at original 4 servings; use standard mixing bowl and saucepan

Recipe written for 4 servings

Uses your kitchen

炉灶

Cookware

锅

高汤锅

Fridge

2 days

Kitchen tools

Recipe scalerUnit converterMeat temperatures
Step by step

Instructions

Tap a step number to check it off as you cook.

  • 10–12 min
  • Medium-high

将鸡蛋放入平底锅中，加冷水盖住约1英寸。烧开用中高火，然后盖上盖子，从火上移开，静置10–12分钟。将鸡蛋转移到冰浴中5分钟，然后去壳并粗切。

Uses

  • 鸡蛋
  • 平底锅

在大混合碗中，用叉子将牛油果肉捣至大部分光滑但仍略有块状。搅入青柠汁和第戎芥末直至混合。

Uses

  • 混合碗
  • 牛油果
  • 青柠汁
  • 第戎芥末

将切碎的鸡蛋、红洋葱、细香葱和香菜（如果使用）加入牛油果混合物中。轻轻折叠混合——你想要一些质感，而不是糊状。用粗盐、黑胡椒和辣椒片按口味调味。

Uses

  • 鸡蛋
  • 红洋葱
  • 细香葱
  • 香菜
  • 牛油果
  • 粗盐
  • 黑胡椒
  • 辣椒片

尝一下并调整调味。立即盛装在黄油生菜杯中或牛油果半身中，用南瓜子或黑芝麻装饰。

Uses

  • 黄油生菜
  • 牛油果
  • 南瓜子
Per serving

Nutrition facts

Estimated for one serving as written. Scale with Serving size in the sidebar for your batch.

280

Cal

Protein

13 g

18%

Carbs

9 g

13%

Fat

22 g

69%