Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Cook the eggs by placing them in a pot, covering with cold water, and bringing to a boil. Cover pot and let sit off heat for 10-12 minutes.
- Prepare the avocados by slicing them in half, removing the pits, and mashing the flesh until creamy but chunky.
- Mix in finely chopped red onion, halved cherry tomatoes, chopped cilantro, lime juice, and olive oil, then stir gently.
- Transfer cooked eggs to an ice bath for 5 minutes, then peel under running water.
- Chop the cooled eggs and fold into the avocado mixture, seasoning with salt, pepper, and red pepper flakes.
- Taste and adjust seasoning as necessary, then serve immediately on a plate, on toast, or wrapped in lettuce.
Nutrition
Notes
Consume salad immediately for best taste; higher acidity from lime juice helps slow browning of avocados.