Kim Dae-seok's Egg Avocado Salad
A salad filled with avocado mixture made from lemon juice and bell pepper mixed into boiled egg whites, topped with finely ground yolk powder
Ingredients needed 2 servings
Recipe
Cooking tips
- Stir gently in one direction while boiling the eggs to help keep the yolks centered.
- Immediately cool boiled eggs in cold water after cooking to make peeling easier.
- Leftover avocado mixture can be served on bread or crackers as a side.
Recommended for
- Those looking for an elegant, visually striking finger food perfect as an appetizer for housewarming parties, home gatherings, or guest meals.
- Home cooks who want to carefully prepare egg avocado salad at home.
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