Poke mayonnaise dip with avocado-egg

Total time 25 mins
20 mins preparation time
5 mins cooking time

Whip up a creamy avocado-egg mayo dip with zesty Kikkoman Poke Sauce. Spread it on a crunchy toasted baguette or drizzle it over fresh vegetables, crackers or your favourite finger food.

Ingredients

2 portion(s)
2 
hard-boiled eggs
100 g
avocado
2 
spring onions
3 
sun-dried tomatoes in oil
50 g
mayonnaise
1 tsp
balsamic vinegar
1 tsp
chopped parsley
1 pinch
of chilli powder
Freshly ground pepper
1 
baguette
4 
green asparagus spears
1 tsp
salt
1 
carrot
 ½ 
cucumber
2 
stalks of celery
Nutritional facts (per portion): 2957 kJ  /  706 kcal
35 g Fat
20.6 g Protein
72 g Carbohydrates

Preparation

Step 1

2  hard-boiled eggs – 100 g avocado – 2  spring onions – 3  sun-dried tomatoes in oil

Peel the eggs. Finely chop the eggs, avocado, spring onions, and tomatoes and mix them together.

Step 2

4 tbsp Kikkoman Sauce for Poke Bowl50 g mayonnaise – 1 tbsp balsamic vinegar – 1 tsp chopped parsley – 1 pinch of chilli powder – Freshly ground pepper

Mix the chopped ingredients with the Kikkoman Poke Sauce, mayonnaise, vinegar, parsley, chilli powder and pepper.

Step 3

1  small baguette – 4  green asparagus spears – 1 tsp salt – 1  carrot –  ½  cucumber – 2  stalks of celery

Slice the baguette and toast in a pan. Blanch the asparagus in salted water for approx. 3 minutes. Cut the carrot, cucumber, celery and asparagus into sticks. Serve the baguette slices and vegetables with the dip.

Recipe-ID: 1256

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2  hard-boiled eggs – 100 g avocado – 2  spring onions – 3  sun-dried tomatoes in oil

Peel the eggs. Finely chop the eggs, avocado, spring onions, and tomatoes and mix them together.

4 tbsp Kikkoman Sauce for Poke Bowl50 g mayonnaise – 1 tbsp balsamic vinegar – 1 tsp chopped parsley – 1 pinch of chilli powder – Freshly ground pepper

Mix the chopped ingredients with the Kikkoman Poke Sauce, mayonnaise, vinegar, parsley, chilli powder and pepper.

1  small baguette – 4  green asparagus spears – 1 tsp salt – 1  carrot –  ½  cucumber – 2  stalks of celery

Slice the baguette and toast in a pan. Blanch the asparagus in salted water for approx. 3 minutes. Cut the carrot, cucumber, celery and asparagus into sticks. Serve the baguette slices and vegetables with the dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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