Egg Avocado Salad – Easy and Delicious Recipe
Ingredients
- 4 large eggs
- 2 ripe avocados
- 1⁄2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: A pinch of red pepper flakes for added spice
Instructions
- Begin by placing the eggs in a medium-sized pot. Cover them with water until they’re submerged, then bring the water to a boil over medium-high heat.
- Once the water reaches a rolling boil, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes.
- While the eggs are cooking, prepare the other ingredients. Halve the avocados, remove the pit, and scoop the flesh into a large mixing bowl. Use a fork to slightly mash the avocado, leaving some chunks for texture.
- Add the chopped red onion, halved cherry tomatoes, and cilantro to the bowl with the avocado. Drizzle with lime juice and olive oil, then gently mix to combine.
- After the eggs have finished cooking, drain the hot water and transfer them into a bowl of ice water to cool for about 5 minutes. This makes peeling easier.
- Peel the cooled eggs and chop them into bite-sized pieces. Add them to the avocado mixture.
- Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes for an added kick. Gently toss everything together to ensure the ingredients are well combined.
- Taste and adjust seasoning if necessary before serving.
Find it online:https://www.cookwam.com/egg-avocado-salad/