Simple and Fresh Egg and Avocado Salad
This Egg and Avocado Salad is a creamy, protein-rich dish perfect for breakfast, lunch, or a light dinner. Combining boiled eggs with ripe avocado, fresh herbs, and a zesty dressing, this salad is packed with healthy fats, fiber, and essential nutrients. It’s easy to prepare and can be enjoyed on toast, in lettuce wraps, or as a side dish.
Prep & Cook Time
Total Time: ~15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
(Serves 2-3)
For the Salad:
4 large eggs
1 large ripe avocado
½ cup cherry tomatoes, halved (optional)
¼ cup red onion, finely chopped
2 tbsp fresh parsley or cilantro, chopped
1 tbsp chives, chopped (optional)
For the Dressing:
1 tbsp lemon juice (or lime juice)
1 tbsp extra virgin olive oil or Greek yogurt
½ tsp Dijon mustard (optional for tanginess)
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional for spice)
Instructions
Step 1: Boil the Eggs
1. Place eggs in a pot and cover with cold water.
2. Bring to a boil, then reduce heat and simmer for 10 minutes for hard-boiled eggs.
3. Transfer eggs to an ice bath for 5 minutes, then peel and chop them.
Step 2: Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash lightly with a fork (leave some chunks for texture).
Step 3: Make the Dressing
In a small bowl, whisk together lemon juice, olive oil (or Greek yogurt), Dijon mustard, garlic powder, salt, and pepper.
Step 4: Assemble the Salad
1. Add chopped eggs, red onion, parsley, and chives to the mashed avocado.
2. Pour the dressing over the mixture and gently stir to combine.
3. Add cherry tomatoes for extra freshness (optional).
Step 5: Serve & Enjoy
Serve on whole-grain toast, in lettuce wraps, or as a side dish.
Notes & Tips
For extra crunch: Add chopped cucumbers, radishes, or toasted nuts.
Make it creamier: Mix in 1 tbsp of Greek yogurt or mayonnaise.
Add more protein: Include shredded chicken or smoked salmon.
Storage: Best eaten fresh, but can be refrigerated for up to 1 day (avocado may brown).
Low-carb option: Serve in lettuce cups or enjoy as is.
Frequently Asked Questions
1. How do I keep the avocado from turning brown?
Toss with extra lemon or lime juice and store in an airtight container.
2. Can I use soft-boiled eggs?
Yes! Soft-boiled eggs add a richer, runny texture to the salad.
3. What bread pairs well with this salad?
Whole-grain, sourdough, or rye bread works best.
4. Can I make this ahead of time?
It’s best made fresh, but you can prep boiled eggs in advance and add avocado later.
Nutritional Information
Calories: 300
Protein: 15g
Carbs: 10g
Fat: 24g
Fiber: 5g
Sugar: 2g
This Egg and Avocado Salad is a simple, nutritious, and delicious way to enjoy wholesome ingredients. Perfect for a quick meal, it’s fresh, creamy, and packed with flavor!