Egg and Avocado Salad (Ensalada De Huevo Con Aguacate)
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4-8
ingredients
- 4 eggs
- 4 small avocados
- 2 1⁄2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- salt, to taste
- fresh ground black pepper, to taste
- 8 leaves romaine lettuce
directions
- Place the eggs in a medium pot,cover with cold water.Bring the water to a hard boil.When the water boils,cover the pot and remove from heat.Let the eggs sit,covered,for 12 minutes.
- Rinse the eggs under cold water and peel.Cut the eggs into quarters.
- Cut each acocado in quarters; place a boiled egg quarter into the hole left by the pit in each avocado slice.
- Place a lettuce leaf on each plate,and top with a peice of avocado and egg.You may wish to give a whole half to each person and serve as a light main course.
- Whisk together oil and vinegar and pour over avocados;sprinkle liberally with salt and pepper.
- Another option is to simple chop the eggs and avocado,dress in oil and vinegar,and serve over the lettuce in a serving bowl.It looks a little less elegant,but it is much easier and the flavors meld better.The Choice is yours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!