Description
Indulge in the delightful freshness of our Avocado Egg Salad Bowl, a perfect blend of creamy avocados and protein-rich eggs, complemented by vibrant cherry tomatoes and zesty herbs. This nutritious dish is quick to prepare, making it an ideal choice for busy lunches or light dinners. With its appealing colors and versatile serving options, you can enjoy it on toast, in lettuce wraps, or as a refreshing dip.
Ingredients
Scale
- 2 ripe avocados, diced
- 3 hard-boiled eggs, sliced
- 1 cup cherry tomatoes, halved
- 1 cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Boil the eggs for 9–10 minutes until hard-boiled; cool under cold water, peel, and quarter.
- Dice the avocados, halve the tomatoes, and chop the onion and herbs.
- In a large mixing bowl, combine the diced avocado, tomatoes, onion, and herbs. Squeeze over lemon juice and drizzle with olive oil; season with salt and pepper.
- Gently fold in the quartered eggs to avoid mashing them.
- Chill for 10 minutes or serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 320g)
- Calories: 320
- Sugar: 2g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 186mg
Keywords: Choose ripe avocados for maximum creaminess. Customize with ingredients like chili flakes for a spicy kick or additional veggies. Allowing the salad to chill enhances flavor melding.