Passover Avocado Egg Salad
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Passover Avocado Egg Salad
I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.
Times
- Prep Time : 15 min
- Ready Time : 15 min
Servings
Ingredients
- 1 medium red onion, peeled and thinly sliced
- 4 hard boiled eggs, peeled and thinly sliced
- 2 avocados, peeled, pitted, and thinly sliced
- 4 tablespoons chopped cilantro
- 6 teaspoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 lemon, cut into 6 wedges
Directions
Arrange onion, egg, and avocado slices on salad plates, slightly overlapping so each person receives 3 slices of each. Sprinkle with cilantro, olive oil, salt and pepper and serve with a wedge of lemon on the side.
Can also be served on a large platter or turned into guacamole: mash up avocado with olive oil, salt, pepper and lemon juice, stir in cilantro, finely diced red onion, and diced egg and serve with matzah.
As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now
Nutrients
Servings Per Recipe: 6
Amount Per Serving
- Calories: 203
- Total Fat: 18g
- Cholesterol: 127mg
- Sodium: 134mg
- Total Carbs: 8.8g
- Dietary Fiber: 5g
- Protein: 5.6g
Tags
About Jamie Geller
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Posted in
Pareve , Salads , Passover Recipes, Sukkot , American , Gluten Free, Low Carb, Picnic , Eggs , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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i love avocado and egg together!
Me too. Avocado and egg most ways!
Avocados are more expensive in Israel so its a great way to bulk up the guac, add protein and save some shekels. Todah Rabah