For the potato-carrot salad with avocado and egg, first peel, wash and dice the potatoes. Wash and peel the carrots and cut them into slices about 1 cm thick.
Boil both until they are still soft to the bite. Boil the eggs until they are waxy, peel them and cut them into quarters. Pit the avocados, remove from the skin and cut into bite-sized pieces.
Put the potatoes, carrots, avocados in a bowl and mix with chili, parsley and chives. Squeeze in the garlic cloves and drizzle the olive oil over them.
Mix everything gently, season with salt and pepper and let it sit covered for 5-10 minutes. Finally, arrange the salad on plates, place 1 quartered egg per person on top and serve immediately.