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Avocado and Egg Salad Colombienne

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Ingredients for 4 servings:

  • 2 avocados
  • 1 lemon(s), the juice
  • 4 eggs, hard-boiled, finely chopped
  • 1 onion(s), very finely chopped
  • 1 chili pepper(s), pitted, finely chopped
  • 2 tbsp oil
  • Salt
  • Parsley or coriander, finely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

appetizer

Halve the avocados to create two egg-shaped halves for filling. Remove the pit and scoop out the flesh with a spoon, leaving the skin intact. Chop the flesh and mix with the lemon juice. Mix the eggs, onion, and chili pepper with the oil and season with salt. Stir in the parsley or cilantro. To serve, fill the avocado shells with the mixture and refrigerate for one hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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