Salvadoran guacamole is a unique and delicious type of guacamole. It’s simple and satisfying to make with ripe avocados, tomatoes, jalapenos, cilantro, and hard-boiled eggs! Avocado tartare is another great recipe you may like if you love avocado as much as i do.
If you love chips and guac you will probably love this Salvadoran version as well. This beloved dip has all your traditional guacamole flavors but with the addition of chopped hard-boiled eggs. Eggs give this dip a bit more texture and it’s even more filling and delicious.
Guacamole is a versatile dish that can be eaten simply with chips and salsa as a side dish to meals or used inside of burrito bowls, tacos, and more.
Homemade guacamole is so much better than store-bought! You can adjust the seasonings and flavors depending on your preference and it only requires a handful of everyday ingredients. Salvadoran guacamole is so good to serve with almost any meal to take it to the next level!
Avocados. Use the ripest ones you can find because they will be easier to mash and will give you a creamier and more flavorful result.
Hard-boiled eggs. The secret ingredient in this Salvadoran guacamole recipe. Use freshly boiled hard-boiled eggs or store-bought, just make sure you chop them up very finely.
Tomato. Classic ingredient in guacamole recipes.
White onion. Has a milder onion flavor than yellow onions, so it’s great for dishes where you are eating them raw.
Hot peppers. Salvadoran guacamole is spicy, so use 1 – 2 of your favorite hot peppers, finely chopped.
Citrus juice. Provides a zesty, and tangy flavor to this recipe. Freshly squeezed will have a brighter and fresher flavor than bottled.
Cilantro. Depending on where you’re from, it is also called coriander. The strong herby flavor of cilantro is another key ingredient in this recipe. The leaves are all you need.
How to make Salvadoran guacamole
Start by boiling the eggs until they’re fully cooked. Once they’re done, let them cool down a bit, then peel off the shells and chop the eggs into small pieces. Next, take a fresh tomato, an onion, some peppers (you can choose how spicy you like it), and a bunch of cilantro. Wash these ingredients under cold water, then chop them all into fine pieces.
Find a large mixing bowl, and in it, place your avocados. Using a fork or a masher, squish the avocados down until they are mostly smooth but still have a few small chunks for texture.
Now, add the chopped eggs, tomato, onion, peppers, and cilantro into the bowl with the mashed avocados. Stir everything together until it’s well mixed.
Take a lime or a lemon, cut it in half, and squeeze the juice directly into the bowl. The juice not only adds flavor but also helps keep the guacamole from turning brown. Sprinkle some salt over the top, according to your taste, and give it another good mix.
This Salvadoran guacamole can be served right away as a dip for chips or as a side dish to complement your main meal. If you have leftovers or need to store it for a short while, take a piece of plastic wrap and press it directly onto the surface of the guacamole.
This helps prevent air from getting to it and keeps it from browning. Put the covered bowl in the refrigerator. It’s best to eat it within 1-2 days for the freshest taste.
Onion. Shallots or red onion are also great options to add a mild onion flavor to your guacamole.
Tomato. Really any kind of small, juicy tomato will work fine. Ripe vine tomatoes, heirloom tomatoes, Roma tomatoes, or even cherry or grape tomatoes will provide delicious flavor to this dip.
Citrus juice. Lime juice will make the guacamole taste more like guacamole but lemon is perfectly fine to use as well.
This is a very simple guacamole recipe, so feel free to add ground cumin, onion or garlic powder, and cayenne pepper– to make it extra spicy if you like!
Don’t like onions? Leave them out, or replace them with more chopped tomatoes, or a clove of minced garlic instead.
When storing, it’s a great idea to cover the guacamole with plastic wrap but make sure it’s touching the surface of the dip. This helps to limit the avocado’s exposure to air which causes it to turn brown so quickly.
Choose avocados that are soft but slightly firm to the touch and when gently pressed the flesh should leave an indent. These will have the best texture and flavor. If the avocado is very squishy to the touch it’s probably overripe and it isn’t ideal to use for guacamole.
Frequently asked questions
Traditional Mexican guacamole does not contain eggs, but this Salvadoran version does!
Traditional guacamole is made from ripe avocados, chopped tomatoes, red or white onion, cilantro, jalapeno peppers, and fresh lime juice. It might also contain minced garlic, ground cumin, paprika, onion powder, or garlic powder as well.
This is up to personal preference. Lime is more traditional to use in authentic guacamole recipes but lemon juice tastes just as good. The main thing to keep in mind is to use fresh citrus juice, the bottled kind won’t give you the best flavor.
No, not really. The best way to prevent your guacamole from turning brown is by limiting its exposure to air after you make it. Try storing it in a Tupperware or air-tight container with a piece of plastic wrap touching the surface.
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- Bang bang Brussels sprouts
- Salsa quemada
- Mignonette sauce
- Honey gold wing sauce
- Imitation crab dip recipe
- Crab guacamole
- Corvina ceviche
Hope you will like this Salvadoran guacamole as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 3 ripe avocados, peeled, pitted, and mashed
- 2 hard-boiled eggs, finely chopped
- 1 small tomato, finely chopped
- ¼ cup of finely chopped white onion
- 1-2 serrano or jalapeño peppers, finely chopped (adjust to your heat preference)
- ¼ cup of chopped fresh cilantro (coriander leaves)
- Juice of 1 lime or lemon
- Salt, to taste
- Boil and chop the eggs. Chop the tomato, onion, peppers, and cilantro.
- In a large bowl, mash the avocados until mostly smooth.
- Add the eggs, tomato, onion, peppers, and cilantro to the bowl and mix.
- Squeeze in the lime or lemon juice and add salt to taste.
- Serve as a dip or accompaniment. If storing, place plastic wrap directly on the guacamole's surface and refrigerate. Use within 1-2 days.
This is a very simple guacamole recipe, so feel free to add ground cumin, onion or garlic powder, and cayenne pepper- to make it extra spicy if you like!
Don't like onions? Leave them out, or replace them with more chopped tomatoes, or a clove of minced garlic instead.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 124mgSodium: 255mgCarbohydrates: 30gFiber: 16gSugar: 7gProtein: 10g