Egg Salad with Avocado Pesto

This Egg Salad with Avocado Pesto combines creamy avocado, fresh basil, and parsley to create a vibrant pesto, which coats the chopped eggs, crisp cucumber, bell pepper, and red onion. It’s a refreshing and nutritious dish perfect for a light meal.

For a Serving Size of Two:

Ingredients:

• 2 large eggs
• 1 ripe avocado
• 20 grams fresh basil leaves
• 10 grams fresh parsley
• 2 cloves garlic
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1 small red onion, finely chopped

Procedure:

• Place the eggs in a saucepan and cover them with water.
• Bring the water to a boil, then reduce the heat and let it simmer for 9-12 minutes.
• Remove the eggs from the hot water, let them cool, peel, and then chop them into small pieces.
• In a food processor, combine the avocado, basil leaves, parsley, garlic, lemon juice, olive oil, salt, and pepper.
• Blend until smooth and creamy. You can adjust the seasoning to taste.
• In a large mixing bowl, combine the chopped eggs, diced cucumber, bell pepper, and red onion.
• Add the avocado pesto to the bowl and gently mix until all ingredients are well combined and coated with the pesto.
• You can serve the egg salad immediately or chill it in the refrigerator for about 15-20 minutes for a cooler, refreshing taste.
• Serve the egg salad on a bed of lettuce, in a sandwich, or as a side dish.

Nutritional Benefits:

Nutritional Information:

• Calories: 590 kcal
• Protein: 24.5 g
• Carbohydrates: 28.8 g
• Fat: 34.4 g