A 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.
Ingredients
- 8 large eggs
- 2 ripe avocados, mashed
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt, or to taste
Step 1
Place 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.
Step 2
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.
Frequently Asked Questions
How do I know when the eggs are fully cooked?
Boil the eggs for 10 to 12 minutes, then cool them in an ice bath. The yolks should be firm and fully set.
Can I use lemon juice from a bottle instead of fresh?
Yes, bottled lemon juice works fine, but fresh lemon juice gives a brighter flavor.
How ripe should the avocados be for this salad?
Use ripe avocados that are soft enough to mash easily but not overripe or brown.
Can I add other seasonings besides salt and chipotle powder?
Absolutely! Black pepper, garlic powder, or fresh herbs like cilantro work well.
How long can I store the salad in the fridge?
Keep it in an airtight container and consume within 2 days for the best freshness.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance, but it’s best eaten fresh to avoid browning.
Is it okay to leave the egg pieces larger or should they be finely chopped?
It’s fine to leave the eggs roughly chopped for a chunkier texture and better bite.
What can I serve this salad with?
It’s great on toast, in sandwiches, or as a dip with crackers or veggie sticks.
RS
By Rohit Sharma
Home Cook
Rohit shares simple and practical recipes that are easy to follow and perfect for everyday cooking.
