Ingredients
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- 4 large free-range eggs (organic for richer yolks)
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- 2 ripe avocados (slightly soft skin, no mushy spots!)
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- 1 tbsp fresh lemon juice (or lime for tang)
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- 2 tbsp mayonnaise (Greek yogurt for a lighter twist)
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- 1/4 cup diced red onion (soaked in ice water to mellow)
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- 1/4 cup chopped cilantro or dill
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- 1 celery stalk, diced (optional crunch)
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- Salt and pepper to taste
Optional add-ins: Crispy bacon, smoked paprika, jalapeños, or crumbled feta.
Instructions
1. Perfect Hard-Boiled Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Transfer to an ice bath to cool.
2. Prep the Avocado Base
Halve avocados, scoop flesh into a bowl, and mash until creamy with a few chunks. Squeeze lemon juice over immediately to preserve color.
3. Mix & Season
Chop cooled eggs into chunky pieces. Fold into avocado mash with mayo, red onion, herbs, and celery. Season with salt and pepper.
4. Serve or Store
Spread on toast, stuff into lettuce cups, or enjoy as a dip. For meal prep, press plastic wrap directly onto the surface and refrigerate for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes