Egg And Avocado Salad Recipe

Ingredients

- 4 large eggs - 2 ripe avocados - 1 small red onion, finely chopped - 1 lemon - 2 tablespoons mayonnaise - Salt and pepper to taste - Fresh chives or cilantro, for garnish

Instructions

1. Place the eggs in a pot and cover them with water. Bring to a boil, then reduce the heat to low and let them simmer for 10 minutes. Drain and place the eggs in ice-cold water to cool. 2. While the eggs are cooling, cut the avocados in half, remove the pit, and scoop the flesh into a large bowl. Mash the avocado with a fork until you reach your desired consistency. 3. Peel the cooled eggs and chop them into pieces. Add the chopped eggs to the mashed avocado. 4. Add the finely chopped red onion, juice of one lemon, and mayonnaise to the bowl. Mix everything until well combined. 5. Season with salt and pepper to taste. 6. Garnish with fresh chives or cilantro. Serve immediately.