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The Foodie Footballer

Egg salad recipe

Egg salad which is healthy, delicious and has a nice balance of protein, carbs, healthy fats, vitamins and minerals.
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Prep Time5 minutes
Cook Time15 minutes
CourseBrunch, Healthy Snack, Lunch, Salad, Side Dish
CuisineBritish
KeywordAvocado, Eggs, eggsalad, Healthy Snack, Salad
Servings 2
Calories 435kcal

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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