Food & Cooking Recipes Appetizers Martha's Classic Guacamole Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Chelsea Cavanaugh Prep Time: 15 mins Total Time: 15 mins Yield: Makes 2 1/2 cups Hard-boiled eggs make a surprisingly delicious addition to Martha's go-to guacamole. Ingredients 3 ripe but firm avocados, peeled and pitted 2 tablespoons fresh lime juice ¼ cup chopped white onion ¼ cup chopped jalapeno ½ cup chopped fresh cilantro Kosher salt and freshly ground pepper 1 cup halved or quartered cherry tomatoes 2 chopped hard-cooked eggs Plantain chips, for serving Directions In a medium bowl, lightly mash avocados. Add lime juice, onion, jalapeno, cilantro, 2 teaspoons salt, and 1/4 teaspoon pepper. Fold in cherry tomatoes and eggs. Serve with plantain chips. Serve immediately or refrigerate in an airtight container with plastic directly on the surface for up to 1 day. If making ahead, hold off on stirring in eggs until just before serving. Rate it Print