Best Ever Avocado Dip
A chunky avocado dip with pineapple, red onion, cilantro, sriracha, and chopped eggs for creamy, sweet-heat scoopability.
Prep 15 min · Makes about 4 cups (8 servings)
Ingredients
- 3 ripe avocados
- 1 can pineapple chunks, drained
- 1/4 small red onion
- 2 Tbsp Chopped fresh cilantro
- 1 Tbsp sriracha hot sauce
- 1/2 tsp salt
- 3 large hard boiled eggs
Directions
- Slice the avocados into chunks and drop them into a bowl. Pour off the liquid from the canned pineapple chunks, then give the pineapple a rough chop so the pieces are smaller. Dice the red onion finely, and chop the cilantro.
- Spoon the pineapple into the avocado bowl along with the onion, cilantro, and sriracha. Mash it all together until combined, keeping it as chunky as you like. Season with salt to taste, about 1/2 teaspoon.
- Chop the hard boiled eggs, then fold them into the avocado mixture. Give the dip a taste and add more hot sauce or salt if it needs it. Serve right away, or chill it until you’re ready to eat.