English/Thai Influenced Avocado Egg Salad
Locally grown tomatoes and cilantro from Delaware along with Thai hot and fish sauces, this egg salad will be your new favorite combination of flavors.
Make This Recipe
Ingredients
- 6 Eggland’s Best hard-cooked eggs
- 1 large avocado
- ¼ - ½ cup mayonnaise
- 4 strips crisp, cooked bacon
- 1 small red onion
- 1 medium fresh tomato
- 4 tablespoons chopped fresh cilantro
- 2 or 3 dashes fish sauce
- 2 or 3 dashes sriracha
- fresh ground salt and pepper to taste
Preparation
Roughly chop eggs, avocado, cilantro and bacon.
Mix in bowl with all but a few tablespoons of mayonnaise.
Chop onion and add to bowl.
Add fish sauce, sriracha, salt and pepper to bowl and stir. Taste and adjust seasonings.
Add chopped tomato.
Check texture and seasoning and add more mayonnaise, if needed.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 163 |
| Fat | 14 g |
| Saturated Fat | 3 g |
| Cholesterol | 112 mg |
| Sodium | 309 mg |
| Carbohydrates | 3 g |
| Dietary Fiber | 2 g |
| Protein | 6 g |