Avocado and Egg Salad Colombienne
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 avocado (s)
- 1 lime (s), the juice from it
- 4 egg (s), hard-boiled, finely chopped
- 1 onion (s), very finely chopped
- 1 chilli pepper (s), pitted, finely chopped
- 2 tablespoons oil
- salt
- Parsley or coriander leaves, finely chopped
Print Recipe
Pin Recipe Instructions
- Halve the avocados to get two egg-shaped halves for filling. Remove the stone and remove the pulp with a spoon, leaving the skin intact.
- Chop the pulp and mix with the juice of the lime. Mix in the eggs, onions and chili peppers with the oil and season the mixture with salt. Mix in the parsley or coriander greens.
- Pour the mixture into the avocado shells for serving and refrigerate for an hour before serving.
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