Avocado tuna egg cup

Avocado tuna egg cup

Introduction:

Production steps:

Step 1: 1. Cut the avocado in half

Step 2: 2. Remove the skin.

Step 3: 3. Put the pulp in the container and crush it into sauce with a spoon or other utensil.

Step 4: 4. Mix the ground avocado, canned tuna (drain the oil), sweet corn and mayonnaise

Step 5: 5. Add salt and black pepper, stir well.

Step 6: 6. Boil the eggs for 8 minutes, remove them, soak them in cold water, drain and set aside.

Step 7: 7. Peel and cut the eggs in half.

Step 8: 8. Pick out the yolk and keep the egg white

Step 9: 9. Add the yolks to the salad, grind and stir well

Step 10: 10. Put the salad into the egg cup and garnish it with parsley.

Materials required:

Avocado: 1 / 2

Eggs: 3

Canned tuna: 90g

Sweet corn: 30g

Parsley: 1 pinch

Salt: 1 pinch

Black pepper: 1 pinch

Mayonnaise: 1 / 2 tbsp

Note: 1. When choosing the avocado for salad, you should choose the one with dark color. The green avocado is usually not mature and hard, while the dark avocado is soft, suitable for dipping sauce or salad, and has no taste of raw. 2. If you like spicy food, you can choose tinned tuna with spicy flavor, or you can add a little shredded pepper yourself, which is also delicious.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original