This egg avocado salad is a delightful mix of creamy and fresh flavors. It’s a simple, wholesome meal that’s perfect for lunch or a light dinner. The combination of rich avocado and tender eggs creates a satisfying dish that feels both cozy and nutritious. It comes together quickly, making it ideal for busy days or any time you want something light and tasty.
Why You Will Love This Egg Avocado Salad
This recipe is a winner for several reasons. First, it’s incredibly easy to make, so even beginner cooks can whip it up without any fuss. The flavors are deliciously satisfying, combining creamy avocado with the subtle taste of egg. It uses everyday ingredients, making it an accessible choice for families. Plus, it’s nutritious! You’ll feel great enjoying this salad with your loved ones.
How to Make Egg Avocado Salad
Making this salad is straightforward. Start by boiling the eggs and while they cook, prepare the avocado and other fresh ingredients. A quick mix brings everything together beautifully. It’s a no-fuss process that results in a lovely dish ready to be enjoyed.
What You Need
- 4 large eggs
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: A pinch of red pepper flakes for added spice
Step-by-Step
Begin by placing the eggs in a medium-sized pot. Cover them with water until they’re submerged, then bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pot with a lid, remove it from heat, and let the eggs sit for 10-12 minutes. While the eggs are cooking, prepare the other ingredients. Halve the avocados, remove the pit, and scoop the flesh into a large mixing bowl. Use a fork to slightly mash the avocado, leaving some chunks for texture.
Add the chopped red onion, halved cherry tomatoes, and cilantro to the bowl with the avocado. Drizzle with lime juice and olive oil, then gently mix to combine. After the eggs have finished cooking, drain the hot water and transfer them into a bowl of ice water to cool for about 5 minutes. This makes peeling easier. Peel the cooled eggs and chop them into bite-sized pieces. Add them to the avocado mixture.
Season the salad with salt, pepper, and if desired, a pinch of red pepper flakes for an added kick. Gently toss everything together to ensure the ingredients are well combined. Taste and adjust seasoning if necessary before serving.
How to Serve Egg Avocado Salad
This salad is versatile and can be served in many ways. Enjoy it on a bed of mixed greens for a refreshing lunch. You can also scoop it onto whole-grain toast for a delightful breakfast. Pair it with a side of crackers or fresh fruit for a complete meal. It’s perfect for weekend lunches, picnics, or even as a light dinner option.
How to Store Egg Avocado Salad
For best freshness, store any leftovers in an airtight container in the fridge. Keep it for up to two days. The acidity from the lime juice helps prevent browning of the avocado. However, if you want, prepare the components separately and mix them just before serving. Freezing is not recommended since the texture of the avocado will change.
Recipe Tips
- Hard-boil eggs perfectly by following the timing closely.
- Use ripe avocados for a creamy texture.
- Mix in a pinch of red pepper flakes for a bit of spice.
- Feel free to add other veggies like bell peppers or corn.
- If you prefer a creamier salad, blend in a bit of Greek yogurt.
Variations & Swaps
- Swap hard-boiled eggs for diced cooked chicken for a protein boost.
- Use lime juice with lemon or vinegar for different flavor notes.
- For a vegetarian version, add chickpeas instead of eggs.
- Incorporate spices like cumin for a savory twist.
- Use different herbs like parsley or dill instead of cilantro.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the egg and avocado mixture a day in advance. Just add lime juice to help keep the avocado from browning too quickly.
How do I reheat leftover salad?
For this salad, it’s best served cold. If you’d like, you can gently heat the eggs in the microwave, but the salad is best enjoyed fresh.
Can I freeze this salad?
Freezing is not recommended because the texture of the avocado changes when thawed. Prepare it fresh for the best taste and texture.
What can I use instead of cilantro?
If cilantro isn’t your favorite, try using parsley or even chives for a different flavor.
How do I prevent the avocado from browning?
Adding lime juice helps prevent browning. Storing in an airtight container in the fridge also keeps it fresh longer.
Egg Avocado Salad
Ingredients
Main Ingredients
- 4 large large eggs Hard-boiled
- 2 ripe ripe avocados Used for creaminess
- 1/2 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped Can be substituted with parsley or chives
Dressing Ingredients
- 2 tablespoons lime juice Helps prevent browning of avocado
- 1 tablespoon olive oil
- to taste Salt
- to taste Pepper
- a pinch red pepper flakes Optional for added spice
Instructions
Cooking Eggs
- Place the eggs in a medium-sized pot and cover them with water until submerged.
- Bring the water to a boil over medium-high heat, then cover with a lid, remove from heat, and let sit for 10-12 minutes.
Preparing Ingredients
- While eggs are cooking, halve the avocados, remove the pit, and scoop the flesh into a large mixing bowl.
- Use a fork to slightly mash the avocado, leaving some chunks for texture.
- Add the chopped red onion, halved cherry tomatoes, and cilantro to the avocado.
- Drizzle with lime juice and olive oil, and gently mix to combine.
Finishing the Salad
- Once eggs are done cooking, transfer them to a bowl of ice water to cool for about 5 minutes.
- Peel the cooled eggs and chop into bite-sized pieces, adding them to the avocado mixture.
- Season the salad with salt, pepper, and optional red pepper flakes.
- Gently toss everything to ensure well-combined ingredients, then taste and adjust seasoning before serving.
