Fresh Avocado Egg Salad Bowl
A refreshing and nourishing bowl featuring creamy mashed avocado, soft or hard-boiled eggs, crisp veggies, and a bright lemon-herb dressing. It’s a Mediterranean-friendly twist on classic egg salad — without mayo, but with plenty of healthy fats and zesty flavor!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Ingredients
For the Bowl
4 hard-boiled eggs (or 2 soft-boiled if preferred)
1 ripe avocado
1 small cucumber, diced
1 small tomato, diced
¼ small red onion, finely chopped
1 tbsp olive oil
Salt & black pepper to taste
1 tbsp lemon juice
For the Dressing
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp lemon juice
½ tsp dried oregano or basil
Salt & pepper to taste
Optional Add-ins
A handful of baby spinach or arugula
Crumbled feta cheese
Toasted pumpkin seeds or sunflower seeds
Instructions
Step 1: Boil the Eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then reduce heat and simmer for 8–10 minutes.
Transfer to ice water, peel, and slice or chop.
Step 2: Prepare the Avocado Base
In a medium bowl, mash avocado with lemon juice, salt, and pepper.
Leave it slightly chunky for texture.
Step 3: Mix the Veggies
Add cucumber, tomato, and onion to the avocado.
Stir lightly to combine.
Step 4: Prepare the Dressing
Whisk olive oil, Dijon mustard, honey, lemon juice, and oregano until smooth.
Adjust salt and pepper to taste.
Step 5: Assemble the Bowl
Spoon avocado-veg mix into serving bowls.
Top with sliced or chopped eggs.
Drizzle the lemon-herb dressing on top.
Sprinkle with feta, seeds, or herbs if desired.
Notes & Tips
For creamier texture, mix Greek yogurt (1 tbsp) into the avocado base.
Want it heartier? Add quinoa or brown rice for a more filling bowl.
Make it spicy with a dash of paprika or chili flakes.
Use soft-boiled eggs for a runny, rich yolk flavor.
Frequently Asked Questions
Q: Can I meal prep this salad?
Yes! Keep the eggs, avocado mix, and dressing separate until ready to eat to prevent browning.
Q: How do I keep avocado fresh?
Add extra lemon juice or store with the pit covered tightly to slow oxidation.
Q: Can I make it dairy-free?
Yes — just skip the feta cheese or use a plant-based version.
Nutritional Information
Calories: ~390 kcal
Protein: 17 g
Fat: 30 g
Carbohydrates: 12 g
Fiber: 5 g