Avocado Egg Salad
This avocado egg salad is light and refreshing. It's basically guacamole mixed with jammy soft-boiled eggs. It's seasoned with lime juice, coriander, and garlic - they add refreshing flavor and cut through avocado’s fattiness. Slightly runny egg yolk is yummy and also glues the salad - no need to add mayo! (although you can, if you wish). This avocado egg salad is really good, everyone just loves it.
Ingredients
- 2 avocados (ripe and soft)
- 4 large eggs
- 1/4 teaspoon ground coriander
- 1 tablespoon lime juice (or more)
- 1 medium clove garlic (finely chopped)
- salt and black pepper (to taste)
Instructions
- 1
Cook the eggs: put the eggs into a medium pot, pour boiling water over the eggs until they are covered with water. When the water starts to bubble again, cook the eggs over medium heat for 5 minutes. Transfer to a bowl with very cold water, peel, and cut into cubes.
- 2
Avocados: Cut them in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Chop the avocados into small cubes. Mix with lime juice and a finely chopped clove of garlic together.
- 3
In a medium bowl combine all the ingredients, season with ground coriander, salt, and pepper, or with more lime juice if it’s not sour enough.
- 4
Serve on bread or bagel.
- 5
Enjoy!
Cook it from the original
This recipe comes from everyday-delicious.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on everyday-delicious.com