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  • Avocado egg salad

Recept time 15 min.
Recept time 6

Prepare a lovely Easter brunch with different kinds of fresh salads. Even when it's not Easter, this brunch served on a wooden plank will be a hit any time.


  • 2 EAT ME avocados
  • 4 eggs
  • 8 cherry tomatoes
  • 1 tbsp. yoghurt
  • 1 tbsp. mayonnaise
  • 1 tsp. mustard
  • salt & pepper

Let's get to work

  1. Put the eggs in a saucepan with water. Bring the water to the boil and boil the eggs for 8 minutes. Rinse the eggs with cold water. Then cut the eggs into small cubes.
  2. Cut the avocado all the way around, going as deep as the stone. Twist until you can pull the 2 halves apart. Remove the stone with a spoon. Peel the avocado or scoop the flesh out.
  3. Cut the flesh into cubes and put in a mixing bowl, together with the egg cubes.
  4. Wash the cherry tomatoes and cut into wedges and add them to the avocado and egg.
  5. Stir in the mayonnaise, yoghurt and mustard.
  6. Season to taste with salt and pepper.

More recipes with avocado

Tonijntartaar met framboos-aardbei
Tuna tartare with raspberry-strawberries
Tagliatelle met avocado en zalm
Tagliatelle with avocado and salmon
Granaatappel-avocado salade
Pomegranate-avocado salad
Gevulde zoete aardappel
Barbequed sweet potatoes
Broodje avocado
Avocado bread roll

Read more about the used products

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