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+ servings
avocado egg salad in a white bowls, limes and coriander in the background
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5 from 1 vote

Avocado Egg Salad

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 2 servings
Author: Aleksandra

Ingredients

  • 2 avocados ripe and soft
  • 4 large eggs
  • ¼ teaspoon ground coriander
  • 1 tablespoon lime juice or more
  • 1 medium clove garlic finely chopped
  • salt and black pepper to taste

Instructions

  • Cook the eggs: put the eggs into a medium pot, pour boiling water over the eggs until they are covered with water. When the water starts to bubble again, cook the eggs over medium heat for 5 minutes. Transfer to a bowl with very cold water, peel, and cut into cubes.
    4 large eggs
  • Avocados: Cut them in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon. Chop the avocados into small cubes. Mix with lime juice and a finely chopped clove of garlic together.
    2 avocados, 1 tablespoon lime juice, 1 medium clove garlic
  • In a medium bowl combine all the ingredients, season with ground coriander, salt, and pepper, or with more lime juice if it’s not sour enough.
    ¼ teaspoon ground coriander, salt and black pepper
  • Serve on bread or bagel.
  • Enjoy!

Notes

  • If your eggs don't have jammy egg yolks and are more cooked and your avocados are not very ripe you can add a tablespoon of mayo to the salad so it's not too dry. Jammy egg yolks and ripe avocado are what 'glue' this salad together.
  • This salad should be eaten rather quickly, because after some time the avocados turn brown.
  • If you’re serving this egg salad to guests, it’s worth reserving a few chopped yolk pieces before combining the eggs with the rest of the ingredients. Arrange the reserved egg yolk pieces on top (like on the photos). The egg yolks have such a beautiful color and the salad itself is rather green.
  • Calories count = the whole recipe. This is only an estimate!

Nutrition

Calories: 1116kcal