I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.
- Prep Time
- 6 ServingsServings
- 1 medium red onion, peeled and thinly sliced
- 4 hard boiled eggs, peeled and thinly sliced
- 2 avocados, peeled, pitted, and thinly sliced
- 4 tablespoons chopped cilantro
- 6 teaspoons olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 lemon, cut into 6 wedges
Arrange onion, egg, and avocado slices on salad plates, slightly overlapping so each person receives 3 slices of each. Sprinkle with cilantro, olive oil, salt and pepper and serve with a wedge of lemon on the side.
Can also be served on a large platter or turned into guacamole: mash up avocado with olive oil, salt, pepper and lemon juice, stir in cilantro, finely diced red onion, and diced egg and serve with matzah.
As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 - Subscribe Now