Egg and Avocado Pâté with Red Onion
Eggs supply complete protein and choline, while avocado adds fats and a creamy texture. Red onion and parsley bring freshness, and mashing with a fork keeps the spread pleasantly rustic. Serve it with lettuce soon after mixing or refrigerate it in a covered container.
Boil the eggs (150 g, about 3 eggs) for 10 minutes after the water reaches a boil. Transfer them to cold water to stop the cooking, then cool and peel.
Cut the avocado (150 g), remove the pit, and peel it. Finely chop the red onion (40 g) and parsley (10 g), then cut the peeled avocado into large chunks.
Place the eggs, avocado, onion, and parsley in a bowl. Add lemon juice (10 g), olive oil (15 g), salt and black pepper (to taste), then mix until evenly combined. Mash the eggs and avocado with a fork until smooth. Serve on lettuce (50 g).
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