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Nutrition Facts
Serving Size 283 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 220
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 2800 mg 93%
Sodium 410 mg 17%
Total Carbohydrate 16 g 5%
Dietary Fiber 8 g 32%
Sugars 5 g
Protein 13 g
Vitamin A 60% Iron 15%
Vitamin C 90% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Rustic Avocado, Arugula and Cracked Pepper Egg Salad
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 large eggs
8 Oz organic arugula
1 large red bell pepper, thinly sliced or julienned
2 large Hass avocados, cut into strips
1 1/2 Tsp fresh cracked pepper, plus more as needed
1/3 cup(s) Four J Apple Cider Vinaigrette, plus more as needed
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Instructions

1
In a small pot with tight fitting lid, place eggs and fill pot with cold water until water reaches only halfway up eggs. Do not cover eggs in water completely.
2
Bring eggs to a boil, then turn off heat. Place lid on and allow to steam for 10 minutes. Once cooked, remove eggs to an ice bath and prepare salad.
3
In a large bowl, add arugula, and evenly distribute bell peppers and avocados over arugula. Remove eggs from shells, cut eggs in half and lay evenly around salad as well.
4
Season salad with lots of cracked pepper and drizzle with vinaigrette as needed; season to taste.
5
Chef's Note: I prefer my egg yolks slightly under cooked and to have a bright yellow color in the middle. If you prefer a more cooked yolk, let eggs steam for an additional 3 to 5 minutes.

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