Description
Egg Avocado Salad is a vibrant and delicious dish that combines creamy avocados with protein-packed hard-boiled eggs, creating a satisfying blend of flavors and textures. Enhanced with fresh herbs and zesty lemon juice, this salad is perfect for brunch, casual gatherings, or as a light meal. Quick and easy to prepare, it’s also customizable to suit various dietary preferences. Enjoy it chilled or served on whole-grain toast for an extra crunch.
Ingredients
Scale
- 2 ripe avocados (about 400g)
- 4 large hard-boiled eggs (about 240g)
- 2 tbsp fresh lemon juice
- ¼ cup finely chopped red onion (about 40g)
- ¼ cup chopped fresh herbs (cilantro or parsley) (about 15g)
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in cold water, bring to a boil over medium heat, cover, and turn off the heat. Let sit for 10-12 minutes. Transfer to an ice bath to cool.
- 2. Prep the ingredients: Chop avocados into cubes and place them in a mixing bowl. Add chopped red onion and herbs.
- 3. Peel and chop the eggs: Once cool, peel the eggs under running water and chop into chunks. Gently fold them into the avocado mixture.
- 4. Dress the salad: Squeeze lemon juice over the mixture, season with salt and pepper, and stir gently.
- 5. Serve: Transfer to plates or bowls; enjoy immediately or refrigerate for about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 370mg