Best Eggy Guacamole Recipes

Eva's Chunky Guacamole image

Provided by Food Network

Number Of Ingredients 7

3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.

Easy Guacamole image

Provided by The Gourmet Test Kitchen

Time 10m

Yield Makes about 2 cups

Number Of Ingredients 8

2 ripe avocados (preferably Californian, such as Hass)
1 small onion, minced or diced
1 garlic clove, minced and mashed to a paste with ½ teaspoon kosher salt
½ teaspoon kosher salt
4 teaspoons fresh lime juice, or to taste
½ teaspoon ground cumin
1 fresh or pickled jalapeño, seeded and minced (optional)
3 tablespoons chopped fresh cilantro (optional)

Steps:

Halve and pit 2 ripe avocados and scoop the flesh into a mixing bowl.
Mash the avocados with a fork until the mixture reaches a coarse, chunky consistency. Stir in the remaining ingredients: 1 onion, minced, 1 garlic clove, minced and mashed to a paste with ½ tsp. salt, an additional ½ tsp. salt, 4 tsp. lime juice, ½ tsp. ground cumin, 1 jalapeño, seeded and minced, and 3 tablespoons chopped fresh cilantro, if using. Taste and adjust seasoning. MAKE AHEAD: This guacamole recipe can be made two hours in advance. Press plastic wrap flush with the surface of the dip to prevent oxidation. Let it come to room temperature before serving.