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Creamy Guacamole with Hard-Boiled Eggs

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  • Prep 15 min
  • Total 20 min
  • Ingredients 9
  • Servings 4
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Cristina Duffy Guacamole is one of Mexico’s most well known recipes. The fame of this snack or aperitivo has extended to every corner of the globe, varying in style according to the region. Such is the case in some parts of Colombia and El Salvador, where boiled eggs play a part in this recipe. The core ingredients are the same, but a creamy texture is added with a bit of egg. We owe the pleasure of enjoying this delicia to Mexico, where this dish is a tradition among asados and celebrations. How would you like to accompany this rico egg-guacamole?
by Cristina Duffy
Updated Sep 11, 2014
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Ingredients

  • 2 avocados
  • 2 hard boiled eggs, cut into cubes
  • 1/2 cup diced tomato
  • 1/2 cup diced jalapeños, without seeds
  • 1/4 cup diced onion
  • 1 garlic clove, crushed
  • 3 tablespoons diced cilantro
  • 2 tablespoons lemon juice
  • Salt, to taste

Directions

  •  
    1
    First, slice each avocado in half and scoop out the insides with a spoon. Place the centers in a separate bowl and smash with a fork until a purée forms.
  •  
    2
    Next add the remaining ingredients, adjusting the amount of jalapeño as desired.
  •  
    3
    Last, cover your salsa with plastic wrap to prevent the avocado from oxidizing and changing color. Let refrigerate to let all the sabores ‘soak in.’
  •  
    4
    Enjoy over tortillas, with chips or alongside grilled meat and potatoes.

Expert Tips

  • tip 1
    If you don’t like jalapeños, you can give your salsa a spicy toque with a few drops of hot sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cristina Duffy Guacamole is one of Mexico’s most well known recipes. The fame of this snack or aperitivo has extended to every corner of the globe, varying in style according to the region. Such is the case in some parts of Colombia and El Salvador, where boiled eggs play a part in this recipe. The core ingredients are the same, but a creamy texture is added with a bit of egg. We owe the pleasure of enjoying this delicia to Mexico, where this dish is a tradition among asados and celebrations. How would you like to accompany this rico egg-guacamole?
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