Description
This Egg Avocado Salad is a quick, nutritious, and flavorful dish combining creamy ripe avocados with protein-packed hard-boiled eggs. Enhanced with fresh red onion, cilantro, and a zesty lime juice dressing, it makes a perfect light meal or side dish that takes just 10 minutes to prepare.
Ingredients
Scale
Salad Ingredients
- 2 ripe avocados, peeled and diced
- 4 hard-boiled eggs, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare Avocados: Peel and dice the ripe avocados into bite-sized pieces, ensuring they are ripe for creamy texture.
- Chop Eggs: Peel and chop the hard-boiled eggs into small chunks suitable for mixing.
- Combine Ingredients: In a mixing bowl, add the diced avocados, chopped hard-boiled eggs, red onion, and fresh cilantro.
- Add Seasoning: Pour in the lime juice and season with salt and pepper to taste to enhance flavor and freshness.
- Mix Gently: Toss all ingredients gently to avoid mashing the avocados while ensuring everything is evenly distributed.
- Serve or Store: Serve immediately for best freshness or refrigerate the salad to enjoy later, keeping it chilled.
Notes
- Use ripe avocados for the best creamy texture and flavor.
- Hard-boil eggs ahead of time to reduce preparation time.
- Add a pinch of chili flakes for a spicy kick if desired.
- Best served fresh but can be stored in the refrigerator for up to 24 hours.
- For a lighter version, adjust salt to lower sodium intake.
