Name: Keto Avocado Egg Salad (Standard)
Prep time: 6 min
Cook time: 9 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 Large eggs-hard-boiled and chopped; 1 Ripe avocado-diced; 2 Tablespoons Mayonnaise; 1 Tablespoon Dijon mustard; 1/4 Cup Red onion-finely diced; 1 Tablespoon Fresh parsley-chopped; 1/4 Teaspoon Salt; 1/8 Teaspoon Black pepper

Keto Avocado Egg Salad

Recipe tier

6.0 unit Quail eggs
4.0 ounces Jumbo lump crab meat
1 unit Fuerte avocado
2 tablespoons Crème fraîche
1 tablespoon Fresh dill
1 teaspoon White truffle oil
1 clove Garlic
1 pinch Pink Himalayan salt
1 pinch White pepper
1 tablespoon Salmon roe
1 pinch sprigs Fresh dill

Equipment

Medium bowl
Fork
Spoon

Instructions

🎙️ Cook with voice coach

1. Prepare ingredients: hard-boil and halve quail eggs, pick crab meat, cube Fuerte avocado, finely chop fresh dill, and microplane garlic.
2. In a chilled bowl, gently combine quail eggs, crab meat, and avocado.
3. Incorporate crème fraîche, chopped dill, truffle oil, microplaned garlic, salt, and pepper.
4. Delicately fold to combine, preserving the texture of the crab and avocado.
5. Taste and adjust seasoning subtly.
6. Plate the salad onto chilled dishes.
7. Garnish with salmon roe and dill sprigs.
8. Serve promptly.