Ingredients
Scale
- 4 large eggs, hard-boiled
- 2 ripe avocados
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- salt to taste
- pepper to taste
Instructions
- Place large eggs in a pot and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot, remove it from heat, and let it sit for 9–12 minutes depending on how firm you prefer your yolks.
- Transfer the eggs to an ice bath for about 5 minutes to stop cooking.
- Once cooled, gently tap each egg on the counter to crack the shell and peel under running water for easier removal.
- Slice open two ripe avocados and remove the pits.
- Scoop out the flesh into a mixing bowl and mash lightly with a fork until creamy but still chunky.
- Chop your cooled eggs into bite-sized pieces and add them to the mashed avocado along with 2 tablespoons of freshly squeezed lemon juice, diced red onion, salt, pepper, and chopped cilantro.
- Gently fold everything together until combined—be careful not to turn it into guacamole!
- Taste test and adjust seasoning if needed.
- Garnish with additional cilantro if desired and serve immediately on whole grain toast or alongside crisp lettuce leaves.
Notes
For optimal freshness, store leftovers airtight.
Reheat gently in microwave, covered.
Serve on whole grain toast.
Use ripe avocados for creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg