Colombian Guacamole with Egg
The Colombian version of guacamole: avocado mashed with lime, onion and cilantro, with hard-boiled egg and a spoonful of mayonnaise through it. Closer to an avocado salad than to the Mexican dip.
Servings: 2
Calories: 1009kcal
Ingredients
- 3 ripe avocados
- Juice of one lemon goes on early: it is what keeps the avocado green
- 1 onion, finely chopped
- 2 tablespoons cilantro, chopped
- 3 hard-boiled eggs boiled and diced; not in Mexican guacamole, standard in the Colombian one
- Salt and pepper, to taste
- Mayonnaise, to taste
- Chilli, optional
Instructions
- Put the eggs on to boil first, for 10 minutes, since everything else waits on them. Once cooked, cool them, peel them and dice them.
- Halve the avocados, remove the stone and the skin.
- Put them in a bowl and mash them to a purée with a fork, and squeeze the lemon juice over straight away.
- Add the diced egg, the chopped onion, the cilantro, the mayonnaise, salt and pepper, and stir.
- Add chilli to taste if you want it, and stir again.
Notes
This is not Mexican guacamole and it is worth knowing before you make it for a bowl of nachos. Mexican guacamole is avocado, lime, onion, cilantro and chilli, and nothing else. The Colombian version adds hard-boiled egg and mayonnaise, which makes it richer, heavier and closer to a salad than a dip. It is eaten with patacones or as a side rather than scooped up with tortilla chips. Lemon juice goes on the moment the avocado is mashed: it slows the browning, and a bowl left uncovered turns grey within half an hour whatever you do.
Nutrition
Calories: 1009kcal | Carbohydrates: 34g | Protein: 17g | Fat: 94g | Saturated Fat: 15g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 1636mg | Potassium: 1694mg | Fiber: 22g | Sugar: 7g | Vitamin A: 1469IU | Vitamin C: 39mg | Calcium: 97mg | Iron: 3mg