Poke mayonnaise dip with avocado-egg
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.
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 Bowl – 50 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 Bowl – 50 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.
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