This creamy and satisfying salad combines the rich flavors of ripe avocado with perfectly cooked eggs for a quick and nutritious meal. It’s great for breakfast, lunch, or a light snack anytime you need a delicious boost.
COOKBOOK / 0521
Start by placing your eggs in a pot and covering them with a few inches of water. Put the pot on high heat and bring the water to a gentle boil. Let the eggs cook for about 10 to 12 minutes. Once they’re done, drain the hot water and immediately run cold water over the eggs to stop the cooking. For the best results, transfer them to an ice bath and let them chill for around 10 minutes. You can pop them in the fridge until you’re ready to use them.
When you’re ready, peel the eggs and roughly chop them. In a bowl, add the avocado along with some lemon juice, a pinch of salt, and a bit of chipotle powder. Mash everything together, but don’t worry about making it perfectly smooth—you want it a little chunky. Finally, fold in the chopped eggs and give it a good stir to mix everything nicely.
- Use ripe avocados that yield slightly to gentle pressure for the best texture.
- Hard-boil the eggs carefully to avoid green rings around the yolk.
- Add a squeeze of lemon or lime juice to the avocado to keep it from browning.
This salad is fresh, creamy, and packed with nutrients. The combination of avocado and egg provides healthy fats and protein, making it both satisfying and good for you. It’s quick to prepare and perfect for a light meal or snack.
Serve this salad on a bed of greens or stuffed into whole grain pita pockets. It also pairs well with toasted bread or crackers for an easy appetizer or lunch option.
Store leftovers in an airtight container in the fridge for up to two days. To prevent discoloration, cover the salad with plastic wrap pressed directly onto the surface or add extra lemon juice before storing.
