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Avocado with Curried Sauce Recipe
|Lemon||1⁄2 , juiced|
|Curry powder||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Tabasco sauce||2 Drop|
|Hard boiled eggs||2 , chopped|
|Chopped parsley||1 Tablespoon|
|Lemon twist||4 (For Garnish)|
|Parsley leaves/Basil leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 2529 Calories from Fat 1742
% Daily Value*
Total Fat 197 g302.6%
Saturated Fat 28.9 g144.7%
Trans Fat 0 g
Cholesterol 599.1 mg
Sodium 1551.3 mg64.6%
Total Carbohydrates 172 g57.4%
Dietary Fiber 35.2 g140.7%
Sugars 59.2 g
Protein 31 g62.3%
Vitamin A 66.8% Vitamin C 191.5%
Calcium 55.4% Iron 46.4%
*Based on a 2000 Calorie diet
Put the curry powder and garlic in a bowl and gradually mix in the mayonnaise and cream.
Add the Tabasco sauce and season with salt and pepper to taste.
Cover and leave in the refrigerator for 4 to 6 hours to allow the flavour to mellow.
Add the chopped eggs and parsley to the sauce and stir well.
Cut the avocados in half, remove the stones and sprinkle with lemon juice.
Arrange the avocado halves on 4 individual plates.
Spoon the sauce into each avocado and serve immediately, garnished with lemon twists and parsley or basil leaves.