Nicaraguan Guacamole

By • March 24, 2014 0 Comments

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Nicaraguan Guacamole

Author Notes: When I was 17, I spent a summer living and working in semi-rural Nicaragua. In my down time, I spent a lot of time in people's kitchens, eating and learning. Of all the delicious homey foods I learned to make, this one was the most surprising: a chunky guacamole made with avocado, onion, lime juice, and hard-boiled egg. The flavor is clean and sharp, and the squishy avocado, chewy egg, and crunchy onion give it a wonderful texture. Fresh cilantro is nice, but optional--the guacamole will still taste great without it.ieatthepeach


Serves 6-8

  • 4 large eggs
  • 3 ripe avocados, pitted and diced
  • Juice of 2 limes, or to taste
  • Salt to taste
  • 1/2 small white or yellow onion, finely diced
  • Large handful of chopped fresh cilantro (optional)
  1. Place the eggs in a medium saucepan and add enough cold water to cover by about an inch. Cover the pan and bring to a rolling boil over medium-high heat. Turn off the heat and let the pan stand, covered, for 10 minutes. Drain the eggs and immediately place in an ice bath until they're cool enough to handle. Peel, dice, and set aside.
  2. In a medium mixing bowl, combine avocado, lime juice, and salt, and toss to combine. Add diced egg, onion, and cilantro (if using). Mix to combine, then taste and add lime juice or salt as needed. Serve immediately.

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