: Avocado Egg Salad

Instructions

1. Prepare the ingredients:
   Begin by preparing your ingredients. Dice the ripe avocados, ensuring they are not too mushy but still soft enough to mix easily. Slice the boiled eggs into rounds, making sure not to crush them. Halve the cherry tomatoes, making sure the juice is retained for added freshness in the salad. Optionally, finely dice the red onion and chop the fresh cilantro if you’re using them for added flavor.
2. Mix the base:
   In a large mixing bowl, combine the diced avocados, sliced eggs, and halved cherry tomatoes. Gently toss the ingredients together with a spoon to ensure an even distribution. Be careful not to mash the avocados too much; they should stay somewhat intact for the perfect creamy texture in each bite.
3. Add seasoning:
   Drizzle olive oil over the salad and add lime juice. Sprinkle with salt and black pepper to taste, then gently toss everything together again. The olive oil adds richness, while the lime juice brightens the entire salad. Feel free to adjust the seasoning, adding more salt or lime juice as needed for balance.
4. Optional add-ins:
   If desired, sprinkle a pinch of chili flakes or paprika for a spicy kick, or add fresh chopped cilantro for a pop of color and additional flavor. You can also toss in some finely diced red onion for a bit of crunch and tang.
5. Serve:
   Serve the avocado egg salad chilled, either on its own, as a side dish, or as a filling for sandwiches or wraps. It also pairs beautifully with leafy greens or can be served as a dip with crackers or sliced vegetables.

   Storage & Tips