Avocado and Egg Salad

Avocado and Egg Salad

1. Prepare materials and weight

2. The eggs are cooked and peeled for later use

3. Cut the avocado into 2 halves lengthwise and remove the core

4. Make a grid on the middle part of the avocado flesh, don’t cut the skin, keep the head and tail ends, for salad

5. Cut the egg into small pieces

6. Scoop out the avocado flesh and put it with the egg

7. Pour an appropriate amount of vanilla vinegar and mix it, if not, leave it alone

8. Fill the avocado pulp and eggs back into the empty space of the avocado

9. 4 slices of carrots thinly sliced

10. Pass the carrot through the toothpick and fix it to the end of the avocado. The sailboat-shaped avocado salad is ready.

11. Added vanilla vinegar, the taste is very fresh, not greasy, and the heavy taste can be added with appropriate amount of salt

Tips:

1. Minimize fat and salt as much as possible in the fat-reducing meal, and add salt to the heavy-tasting meal
2. Choose a long avocado with a smaller core
3. If you don't have vanilla vinegar or don't like the vinegar taste, you can leave it