I’m somewhat obsessed with avocados which is why when I visited an obscure Latin American Restaurant last year, La Macarena Pupuseria and the waiter told me they served the most delicious avocado guacamole; I took the bait with a hook, line, and then the sinker. I wanted to know what was special about this fantastic guac. Let me tell you that it was not just the most delicious guacamole I’ve ever tasted but one of the most unique. My only concern is why it took almost a year before I attempted to make what was the best-loaded guacamole I’ve ever tasted in my life and at home?!


Alongside the typical ingredients of guacamole like lime, avocado, and salt, there’s lots more happening inside this dish. It’s guacamole with various other flavors like sweet pineapple, sriracha’s spicy tang, and a surprising surprise of hardboiled eggs! Sweet pineapple, and the spicy sriracha, provided the perfect contrast to the smooth avocado and the egg’s yolk. The egg whites are tasteless, so they add texture, color, and stomach-filling force.

Also, I added a bit of red onion to the dip for some zing (I don’t recall if this was part of the version served in restaurants) and a few sprigs of freshly chopped cilantro. Red onion is quite pricey. Therefore if you do not want to purchase an entire onion to use a quarter in this recipe, You can substitute it for a few chopped green onions.


This dip is served with crisp tortilla chips and an ice-cold margarita on the side! However, I also like to do this dip with plates, salads or to serve as a topping to burritos and tacos.


Like all guacamoles, exposure to oxygen could eventually cause the avocado to turn brown. To prevent this harmless chemical proc, ensure that you press the plastic wrap over the container of guacamole to stop airflow and then seal the container using an airtight lid. Guacamole is good in the fridge for 3-4 days, based on fresh ingredients.


3 ripe avocados ($2.64)

1 8oz. can pineapple chunks that have been empty ($1.09)

Small onions red ($0.20)

2 Tbsp fresh cilantro chopped ($0.09)

1 Tbsp sriracha hot sauce ($0.09)

1/2 tsp salt ($0.02)

Three big egg hardboiled($0.81)


Slice the avocados into pieces and put them in an ice cube. Then, drain the pineapple chunks from canned and chop them roughly into smaller chunks. Finely chop and chop the onions. Chop the cilantro

Add the onion, pineapple, cilantro, and sriracha with the avocado. Mash the ingredients together. Sprinkle salt on top or approximately 1/2 teaspoon.

Chop the hardboiled eggs and mix them with a mix of avocado. Test the dip and modify the salt or hot sauce to taste if necessary. Serve immediately or store in the refrigerator until you are ready to serve.