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Indian Style Avocado Egg Salad

A simple, healthy Indian-style avocado egg salad made with boiled eggs, ripe avocado, fresh veggies and Indian spices — quick to prepare and full of protein and good fats.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Salad, side, Snack
Cuisine: Healthy, Indian
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large eggs hard-boiled
  • 1 medium avocado ripe, peeled and pitted
  • ¼ cup onion finely chopped (optional: red onion for milder taste)
  • 2 tbsp fresh coriander (cilantro) chopped
  • ½ tsp cumin powder
  • ⅛ tsp red chilli powder adjust to taste
  • ½ tbsp fresh lemon juice to prevent avocado browning and add zing
  • ¼ tsp salt or to taste

Equipment

  • Mixing bowl

Method
 

  1. Boil the eggs in enough water for about 10 minutes until hard-boiled. Then drain, cool under running water and peel.
  2. Roughly chop the peeled eggs and keep aside.
  3. Cut the avocado in half, remove the pit, scoop out the flesh into a mixing bowl. Immediately drizzle lemon juice on it and lightly mash with a fork — this stops the avocado from turning brown.
  4. Add chopped eggs, finely chopped onion (if using), chopped coriander, cumin powder, red chilli powder, salt, and a pinch of black pepper to the mashed avocado.
  5. Gently mix everything with a fork till it becomes a creamy-chunky salad. Taste and adjust salt or spices as per preference.
  6. Serve immediately with whole-wheat bread, roti, or on its own as a light healthy salad.

Notes

Use ripe avocado — softness helps mash easily. Best eaten fresh as avocado discolours on standing. For a lighter version, you may replace 1 egg with 2 egg whites.