This recipe is yet another alternative to a traditional egg salad. It is creamy and rich, but the fennel and radish offer a slightly bitter, crunchy contrast. I was really pleased with the flavor and the color combinations make for a great presentation. If you do prefer a smoother/creamier salad, you can definitely add a touch of mayo or Greek yogurt for that traditional texture. Just be careful, because this recipe is a little addicting.
Total Time
15min
4.8
5 Ratings
Author: Jenessa's Dinners
Servings:
4
Ingredients
•
4
Eggland's Best Classic Eggs
•
1
Avocado
, diced
•
1/4
Fennel Bulb
•
4
Tbsp
Radishes
, diced
•
4
Tbsp
Fresh Chives
, finely chopped
•
1
Lemon
, freshly squeezed
•
1
pinch
Salt
•
1
pinch
Ground Black Pepper
Cooking Instructions
1.
Boil water in a medium pot, add the Eggland's Best Classic Eggs (4) and boil for 8 minutes until hard boiled. Then cool the eggs under cold water and set in the fridge to cool completely.
2.
In a bowl, mix the eggs, Fennel Bulb (1/4)m Radishes (4 Tbsp), Fresh Chives (4 Tbsp), and Avocado (1).
3.
Season with juice from Lemon (1), Salt (1 pinch), and Ground Black Pepper (1 pinch) to your liking. Great on toast, in a salad, or just straight!
Nutrition Per Serving
CALORIES
150
FAT
11.3 g
PROTEIN
7.4 g
CARBS
6.3 g
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