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Guacamole With Egg

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Ingredients
  Avocados 3 Medium
  Lemon juice 3 Teaspoon
  Olive oil 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Hard boiled eggs 1 , finely chopped
  Green pepper 1⁄2 Small, pitted, seeded and chopped
  Chilies 1 1⁄2 , blanched and chopped
  Spring onion 2 , chopped
  Tomato 1 , blanched, peeled and chopped
Directions

Halve the avocados.
Slice off the skins and cut out the stones.
Discard the stones and skin.
Place the flesh in a mixing bowl and mash it with a fork.
Add the lemon juice, oil, salt, pepper and coriander, and stir to blend.
Still stirring, add the egg, green pepper, chillis, spring onions [scallions] and tomato.
The dip should be fairly thick.
It is best used immediately, but if it is to be kept, cover the bowl with foil and store in the refrigerator.
Stir well before serving.

Recipe Summary

Cuisine: 
Mexican
Restriction: 
Lacto Ovo Vegetarian

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1440 Calories from Fat 1071

% Daily Value*

Total Fat 127 g195.3%

Saturated Fat 19.3 g96.5%

Trans Fat 0 g

Cholesterol 241.7 mg80.6%

Sodium 1107.6 mg46.1%

Total Carbohydrates 79 g26.4%

Dietary Fiber 55.1 g220.6%

Sugars 11.6 g

Protein 25 g50.1%

Vitamin A 61.6% Vitamin C 284.6%

Calcium 18.9% Iron 39.4%

*Based on a 2000 Calorie diet

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Guacamole With Egg Recipe