Avocado and Egg Salad
Creamy avocado and boiled eggs mixed with fresh herbs and a tangy dressing.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 ripe avocados
- 4 large eggs
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1/2 tsp paprika (optional)
Nutrition Facts
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Instructions
Boil the eggs: Place eggs in a pot of cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to ice water to cool.
Prepare the avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash lightly with a fork.
Chop the eggs: Peel the cooled eggs and chop them into small pieces. Add them to the bowl with the avocado.
Add vegetables and herbs: Mix in the diced red onion and chopped cilantro.
Season the salad: Drizzle with lime juice and olive oil. Season with salt, black pepper, and paprika (if using). Mix gently.
Serve: Enjoy immediately on toast, crackers, or as a side dish.
Chef's Tips
- Ripeness: Use ripe but firm avocados for the best texture.
- Egg boiling: For easier peeling, use slightly older eggs and add a pinch of salt to the boiling water.
- Variations: Add diced tomatoes or cucumber for extra freshness.
- Storage: If making ahead, add lime juice to prevent browning and store in an airtight container for up to a day.
- Spice it up: Add a dash of hot sauce or chili flakes for extra heat.
