Ingredients
Eggs
- 8 eggs
Salad Mixture
- 2 avocados (preferably Hass for richer flavor and creamier texture)
- 4 tbsp (40 g) medium red onion (about 1/4 of a medium red onion)
- 2 tbsp (30 g) Greek yogurt or mayonnaise or sour cream
- 1 tbsp (15 ml) freshly-squeezed lime juice
- 1 tbsp (5 g) finely minced cilantro (optional)
- Salt and pepper to taste (we like 1 tsp salt)
Instructions
- Boil the eggs: Place the eggs in a pot and add enough water to submerge them by about 1/2 inch (1.5 cm). Bring the water to a boil over high heat and cook for 6-7 minutes. Once done, immediately transfer the eggs into ice water to cool completely, about 10 minutes, which makes peeling easier.
- Separate the yolks: After peeling, cut the eggs in half. Remove the yolks and place them into a medium bowl. Dice the egg whites and set them aside separately.
- Make the egg salad: Add the avocado, red onion, Greek yogurt/mayonnaise/sour cream, lime juice, cilantro (if using), salt, and pepper to the bowl with the yolks. Mash everything together until you achieve a creamy and smooth consistency. Finally, gently fold in the diced egg whites for a nice texture contrast. Serve and enjoy immediately or chill before serving.
Notes
- Boiled eggs can be prepared up to 5 days in advance and stored in the refrigerator.
- Choose ripe Hass avocados for the creamiest texture and flavor.
- You can adjust the lime juice and cilantro to taste for freshness.
- For a richer salad, use mayonnaise or sour cream instead of Greek yogurt.
- Store leftovers in an airtight container in the fridge and consume within 2 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
