by Two Healthy Kitchens
Eggs: When peeling eggs, make sure to remove all shell. You may wish to rinse the eggs under gently running water to remove small shell fragments.
For this recipe, we recommend using an egg slicer or chopping the egg with a knife, rather than mashing, as slightly larger bits of egg are preferable.
Make-Ahead: This recipe can be made a few hours ahead and refrigerated until serving. However, as with most guacamoles and avocado dishes, the avocado will eventually start to oxidize and turn brown, which isn't very appetizing. To help prevent this, try storing the Egg-amole with plastic wrap pressed directly on the surface so air can't interact with the surface as readily. Regardless, this recipe is better eaten within a day or so after you've made it.