Avocado Egg Salad

Ingredients(for 1 katori (bowl) per person)

• 1 large (about 200g) Avocado (ripe, scooped and diced)
• 2 Eggs (hard-boiled)
• 1/4 cup Onion (finely chopped) - optional
• 1/4 cup Tomato (finely chopped, seeds removed) - optional
• 2 tbsp Fresh coriander (dhaniya) (finely chopped)
• 1 tbsp Lemon juice (freshly squeezed)
• 1/4 tsp Cumin powder (jeera) (roasted)
• 1/4 tsp Black pepper powder (kali mirch) (freshly ground)
• to taste Salt
• 1 small Green chili (finely chopped (optional, adjust to taste)) - optional

Instructions

1. 1

   Hard-boil the eggs by placing them in a saucepan with water. Bring to a boil and simmer for 8-10 minutes. Cool, peel, and chop into bite-sized pieces.

   10 minutes

   Use eggs at room temperature for even cooking.

2. 2

   Cut the avocado in half, remove the seed, and scoop out the flesh into a bowl. Dice the avocado into small cubes.

   2 minutes

   Sprinkle a little lemon juice to prevent the avocado from browning.

3. 3

   In a large mixing bowl, combine the chopped eggs, avocado, onion, tomato, and fresh coriander.

   3 minutes

   Gently mix to avoid mashing the avocado.

4. 4

   Add cumin powder, black pepper, salt, and green chili (if using). Drizzle with lemon juice.

   2 minutes

   Taste and adjust spices as per your preference.