Egg and Avocado Salad

Ingredients

• 4 eggs
• 2 ripe avocados
• 1/4 cup diced red onion
• 1/4 cup diced bell pepper
• 1/4 cup diced tomato
• 1/4 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

1. Bring a pot of water to a boil and add the eggs. Boil for about 7 minutes and then drain and let cool.
2. In a bowl, mash the avocados with a fork. Add the red onion, bell pepper, tomato, cucumber, cilantro, olive oil, and lemon juice. Mix well.
3. Peel and chop the cooked eggs and add them to the avocado mixture. Mix until everything is well combined.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

Interesting Facts

• Avocados are a great source of healthy fats, vitamins, and minerals.
• This salad is very versatile and can be served as a side dish or a main course.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.