Avocado Egg Salad Bowl
Enjoy a light and tasty Avocado Egg Salad Bowl filled with fresh ingredients. Perfect for lunch or dinner—try this delicious recipe today!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Lunch/Dinner
- Method: Boiling/Mixing
- Cuisine: American
Ingredients
Scale
- 2 ripe avocados, diced
- 3 hard-boiled eggs, sliced or quartered
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of 1 lemon (or lime)
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: pinch of chili flakes
Instructions
- Boil eggs for 9–10 minutes. Cool in cold water, peel, and quarter them.
- Carefully dice the avocados to avoid mashing.
- Halve the cherry tomatoes and chop the red onion along with the herbs.
- In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, chopped onion, and herbs.
- Squeeze lemon juice over the mixture and drizzle with olive oil. Season with salt and black pepper; add chili flakes if desired.
- Gently fold in the sliced or quartered eggs without over-mashing the avocado.
- Chill for about 10 minutes before serving or enjoy immediately.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 186mg
Find it online: https://juliataste.com/avocado-egg-salad-bowl/