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Egg Salad with Avocado and Wild Garlic

8 SERVINGS
Rychlovka

Buy all ingredients right below the recipe

INGREDIENTS

  • 6 pcs eggs size M
  • 1 ripe avocado
  • 1 handful of wild garlic
  • 1 heaping tablespoon of French mustard
  • 4 tablespoons of coconut milk
  • 2 tablespoons of lemon juice
  • Salt
  • Freshly ground white pepper
  • Rustic baguette
  • Olive oil
  • Microgreens

INSTRUCTIONS

  • 1
    Place the eggs in boiling water for 10-11 minutes.
  • 2
    Then cool them with cold water, peel, and cut into larger cubes.
  • 3
    Peel the avocado, remove the pit, and also cut into cubes. Immediately drizzle with lemon juice to prevent browning.
  • 4
    Carefully mix with the eggs.
  • 5
    Add mustard, coconut milk, and chopped wild garlic. Reserve a few leaves for the baguette.
  • 6
    Mix together, season with salt and pepper to taste.
  • 7
    In a bowl, mix olive oil, a pinch of salt, and the remaining chopped wild garlic.
  • 8
    Toast the baguette until crispy, drizzle with flavored olive oil, and serve with fresh egg salad and pea shoots.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.

INGREDIENTS