Ingredients
Method
- Peel the 2. 0 hard-boiled eggs (3.5 oz / 100g) and rinse them gently under cold water to remove any lingering shell fragments.
- Slice the eggs into quarters using a sharp knife to ensure clean, even cuts.
- Combine the quartered eggs with the 0. 5 diced avocado (3.5 oz / 100g) in a serving bowl, tossing gently to avoid mashing the avocado.
- Garnish the dish evenly with 1.0 tsp. (0.05 oz / 1.5g) of fresh herbs and finish by drizzling 0.1 tsp. (0.02 oz / 0.5g) of hot sauce over the top.
- Check for Avocado Ripeness: To ensure your avocado is perfectly firm yet creamy for dicing, gently squeeze it in the palm of your hand. It should yield slightly to gentle pressure but not feel overly soft or mushy.
Perfect the Boil: For creamy, non-chalky yolks, boil your eggs for exactly 9-10 minutes, then immediately plunge them into an ice bath. This stops the cooking process and makes peeling effortlessly smooth.
Prevent Oxidation: If you aren't serving the dish immediately, toss your diced avocado in a tiny squeeze of fresh lemon or lime juice. The acid acts as a natural barrier to keep the avocado beautifully green.
Elevate Your Herb Game: While you can use any herbs you have on hand, fresh chives, dill, or a bit of cilantro pair exceptionally well with the rich, healthy fats in both the eggs and the avocado.