Egg avocado and olive salad Recipe

Name: Egg avocado and olive salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large haas avocado; 7 large eggs; 1/3 cup ripened black olives; 1/3 cup green olives with pimentos; 2 tbsp lemon juice; 1/2 cup chopped walnuts; 1 water; 1/4 cup chopped pepperoni; 1/4 cup mayonnaise; 1 1/2 tsp yellow prepared mustard; 1 tbsp chopped parsley; 1/2 tsp onion powder; 1 salt; 1 ground black pepper, fresh; 1 tbsp paprika; 8 medium pepperoncini; 2 tbsp red wine vinegar

Servings: persons

1 large haas avocado
7 large eggs
1/3 cup ripened black olives
1/3 cup green olives with pimentos
2 tbsp lemon juice
1/2 cup chopped walnuts
1 water
1/4 cup chopped pepperoni
1/4 cup mayonnaise
1 1/2 tsp yellow prepared mustard
1 tbsp chopped parsley
1/2 tsp onion powder
1 salt
1 ground black pepper, fresh
1 tbsp paprika
8 medium pepperoncini
2 tbsp red wine vinegar

1
In a pot add eggs.
2
Cover with water.
3
Bring to boil.
4
Boil for 10 minutes.
5
Cool and peel eggs, running water over them.
6
Dice the avocado and coat with lemon juice.
7
Remove excess lemon juice.
8
Slice the olives.
9
Slice the eggs.
10
Add the salad ingredients together.
11
Mix the salt, pepper, paprika, parsley, mayonnaise, mustard, and onion powder
12
Add mayonnaise mixture to the salad.
13
Stir very well.
14
Add red wine vinegar and mix.
15
serve, garnish with pepperoncini.
16
I hope you enjoy!

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large haas avocado, 7 large eggs, 1/3 cup ripened black olives, 1/3 cup green olives with pimentos, and more.

Yes, Egg avocado and olive salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg avocado and olive salad

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