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Guacamole With Egg Recipe
|Lemon juice||3 Teaspoon|
|Olive oil||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Hard boiled eggs||1 , finely chopped|
|Green pepper||1⁄2 Small, pitted, seeded and chopped|
|Chilies||1 1⁄2 , blanched and chopped|
|Spring onion||2 , chopped|
|Tomato||1 , blanched, peeled and chopped|
Serving size: Complete recipe
Calories 1440 Calories from Fat 1071
% Daily Value*
Total Fat 127 g195.3%
Saturated Fat 19.3 g96.5%
Trans Fat 0 g
Cholesterol 241.7 mg
Sodium 1107.6 mg46.1%
Total Carbohydrates 79 g26.4%
Dietary Fiber 55.1 g220.6%
Sugars 11.6 g
Protein 25 g50.1%
Vitamin A 61.6% Vitamin C 284.6%
Calcium 18.9% Iron 39.4%
*Based on a 2000 Calorie diet
Slice off the skins and cut out the stones.
Discard the stones and skin.
Place the flesh in a mixing bowl and mash it with a fork.
Add the lemon juice, oil, salt, pepper and coriander, and stir to blend.
Still stirring, add the egg, green pepper, chillis, spring onions [scallions] and tomato.
The dip should be fairly thick.
It is best used immediately, but if it is to be kept, cover the bowl with foil and store in the refrigerator.
Stir well before serving.