Ingredients
- 6 Eggs
- 1/2 Red onion finely sliced
- 2 Garlic cloves minced
- 1 Red chilli finely sliced
- 6 Cherry tomatoes chopped
- 1 medium Avocado cubed
- Salt
- Pepper
- Drizzle of extra virgin olive oil
Instructions
- Add the 6 eggs to a pan of boiling salty water for 10 minutes.
- After the eggs have had 10 minutes, allow to cool down in some cold water.
- Whilst the eggs are cooling, finely slice the red onion and red chilli. Chop the cherry tomatoes, sliced the avocado into cubes and mince the garlic cloves.
- Slice the eggs small before adding to a bowl with the rest of the ingredients. Add a good pinch of salt, pepper, and a drizzle of extra virgin olive oil before mixing well.
- Garnish the egg salad with fresh coriander and serve with a crispy jacket potato.
Nutrition
Serving: 1 Serving | Calories: 435kcal | Carbohydrates: 15g | Protein: 20g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 209mg | Potassium: 854mg | Fiber: 8g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 18mg | Calcium: 104mg | Iron: 3mg
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