Salvadoran Guacamole is made with only a few ingredients, avocado, lemon, onion, salt and one special ingredient, hard boiled egg. Creamy, hearty & satisfying.
If you guys remember when we went to Los Angeles last time, my in-laws gave us some avocados (from their tree) to bring home. Right before Easter (during shelter-in-place), my mother-in-law actually shipped us a package filled with avocados (picture below).
What better way to use the avocados than making my in-laws version of guacamole? My in-laws are Salvadoran. Like pizza, there are many versions and varieties from different areas. It’s the same for guacamole. Most of the guacamole that you see is likely the Mexican version with lime juice, and sometimes tomato and cilantro. Salvadoran one added lemon juice and one very special ingredient, hard boiled egg.
Egg in guacamole? YES! It may seem a bit different, but egg blends right into the guacamole. It gives the dish more texture and makes it more hearty. It’s very satisfying. I can eat a whole bowl with tortilla chips myself easily.
Salvadoran guacamole is very simple with only a few ingredients, avocado, lemon juice, onion, egg & salt. First, scoop the avocado cubes into a bowl. Drizzle with lemon juice. And mix for a couple times. Then, stir in the salt & onion until just blended. Add the diced hard boiled egg. Gently stir for a couple times. The guacamole should be creamy, but with little chunk of avocado, onion & egg pieces. Just like that, incredibly easy! Serve with tortilla chips or Fritos as appetizer, or with carne asada (grilled marinated beef) & rice as entree.
Enjoy!
Salvadoran Guacamole
Ingredients
- 1 large egg
- 2 medium ripe avocados
- 2 tablespoons lemon juice
- ½ teaspoon plus 1/8 teaspoon kosher salt
- ½ cup white onion (finely diced)
Instructions
- Bring a small pot of water to a boil over high heat. Using a big spoon to carefully put the egg in the boiling water. Cover with a lid. Reduce the heat to low, cook for 11 minutes. Transfer the egg to a medium bowl of iced water. Let it sit for 15 minutes. Crack and remove the egg peel under running water. Cut the egg into small dices.
- In the meantime, cut the avocado in half. Remove the seed. Place half of the avocado on a chopping board flesh side up, using a paring knife, score the inside of the avocado into cubes. Scoop out the flesh. Put into a medium bowl.
- Drizzle the lemon juice over the avocado. Add salt and white onion. Toss together with a spatula or spoon. Don’t overmix. The guacamole should be creamy, but with small chunks of avocado visible. Adjust with more salt or lemon juice if needed. Add the diced egg and gently mix into the guacamole. Transfer to a serving bowl and serve.
Notes
- If the guacamole doesn’t taste right, you’re probably missing salt.
- Egg is added last, because I don’t want the egg to be broken down too much while mixing.
- Can’t find tortilla chips? Fritos go well with guacamole too! My mother-in-law serves with Fritos sometimes.
Hey Lokness….This is an amazing recipe till now….and it looks soo yummy & too delicious…i really enjoy it along with your beautiful images…Thanks for sharing…..!
The only note I’d like to make is that in El Salvador Guacamole is served as part of a meal.
Not as a snack with Tortilla chips so it is not meant to be as creamy. As a Salvadorean thou I certainly appreciate the nod to my beautiful country.
Thanks Sandra. That’s a good point. My husband’s family is from El Salvador. When I’m over at my in-laws’ house, my mother-in-law serves the guacamole as an appetizer with chips before other food is ready. My husband always joke about how Salvadoran food isn’t known, that’s great that you saw this post. Thank you for leaving a comment.