I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.
Passover Avocado Egg Salad
Servings
6 Servings
Ingredients
- 1 medium red onion peeled and thinly sliced
- 4 hard boiled eggs peeled and thinly sliced
- 2 avocados peeled, pitted, and thinly sliced
- 4 tablespoons chopped cilantro
- 6 teaspoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 lemon cut into 6 wedges
Instructions
- Arrange onion, egg, and avocado slices on salad plates, slightly overlapping so each person receives 3 slices of each. Sprinkle with cilantro, olive oil, salt and pepper and serve with a wedge of lemon on the side.
- Can also be served on a large platter or turned into guacamole: mash up avocado with olive oil, salt, pepper and lemon juice, stir in cilantro, finely diced red onion, and diced egg and serve with matzah.
- As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now
totally love it!
I always put finely chopped egg in my guac! Gives it some protein…,texture and taste!
Hey Terry – see details above.
NOT SILLY AT ALL – it’s an illusion… the slices of onion are covering the cut in the avocado round. Peel the avocado. Cut a slice crosswise around the pit and carefully slide the slice up and off the pit. You may need to cut a small slit in the slice to make this easier. Cover any slits with an onion or egg slice.
GRRRRREAT POINT :-)!
How did you slice the avocados like this?
silly question:
how do you get the avocado circles so perfect without pit interfering?
thank you!
Avocados are more expensive in Israel so its a great way to bulk up the guac, add protein and save some shekels. Todah Rabah
Me too. Avocado and egg most ways!
i love avocado and egg together!