Avocado Egg Salad
- 1 Avocado
- 6 Eggs, whole large – hard-boiled and peeled, yolks and whites separated
- 80g Mayonnaise
- 1 tbsp Mustard
- 5g Parsley – stems removed, packed
- 1 tbsp Lemon Juice
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper, ground
- 1/4 tsp Paprika, ground – for garnish
Suitable for: Magic Bullet Kitchen Express
Add parsley to work bowl and run ON until minced.
Add the remainder of ingredients, except egg whites, into the work bowl and run ON for 5 seconds until chunky/smooth texture.
Add egg whites into the mixture and PULSE 4 times until egg whites are a uniform chop.
Transfer into a serving bowl and serve as a dip, as an avocado toast, as a sandwich spread, or add a scoop to your green salad.