Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoons Greek yogurt (or mayo)
- Salt and pepper (to taste)
- 1/4 cup diced red onion (optional)
- 1/4 cup chopped fresh cilantro (or parsley)
- Hot sauce (for serving (optional))
Instructions
- Start by placing the eggs in a pot and covering them with water. Bring the water to a boil over medium heat.
- Once boiling, cover the pot, remove it from the heat, and let the eggs sit for about 10-12 minutes.
- Meanwhile, while the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
- Add the lemon juice to the avocado and mash it with a fork until smooth. Mix in the Greek yogurt or mayo, salt, and pepper.
- After the eggs are done cooking, transfer them to an ice bath to cool. Once cooled, peel the eggs and chop them into small pieces.
- Gently fold the chopped eggs into the avocado mixture, and if you’re using them, stir in the diced onion and cilantro.
- Serve immediately, or chill for a bit for a refreshing treat. Drizzle with hot sauce if you like a little kick!
- Prep Time: 10
- Cook Time: 12