Egg Avocado Salad
A creamy and fresh egg avocado salad that's perfect for lunch or a light dinner, combining rich avocado with tender eggs for a wholesome meal.
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.
Notes
For best freshness, store leftovers in an airtight container in the fridge for up to two days. Freezing is not recommended due to texture changes in avocado.