Avocado and Egg Salad is a creamy, satisfying dish that brings together the richness of ripe avocado with the protein-packed goodness of boiled eggs. This simple yet flavorful salad is perfect for a quick lunch, a light dinner, or a healthy snack. With its smooth texture and vibrant flavors, it’s a delicious way to nourish your body and enjoy wholesome ingredients in every bite.

Ingredients:

• 2 ripe avocados
• 4 boiled eggs
• 1/4 red onion, finely chopped
• 1 large tomato, diced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 tsp smoked paprika (optional)

Preparation:

1. Boil the eggs in boiling water for 10-12 minutes until fully cooked. Then cool them quickly under cold water and peel them.
2. Dice the boiled eggs and set them aside.
3. In a large bowl, cut the avocados in half, remove the pits, and scoop out the flesh with a spoon. Dice the avocado and place it in the bowl.
4. Add the chopped boiled eggs, red onion, diced tomato, and fresh cilantro to the bowl with the avocado.
5. Squeeze the lemon juice over the avocado and egg mixture. This will help maintain the avocado’s bright green color and add a refreshing flavor.
6. Season the salad with salt, pepper, and smoked paprika (optional). Gently mix all the ingredients together until well combined.
7. Taste and adjust the seasoning if needed. You can add more lemon juice, salt, or pepper to suit your personal preferences.
8. Serve the Avocado and Egg Salad immediately as a side dish or main course, and enjoy!