Description
Indulge in the vibrant flavors of this Avocado Egg Salad Bowl, a nourishing and satisfying dish that’s perfect for any meal. This recipe combines creamy avocados and protein-packed hard-boiled eggs with fresh vegetables like cherry tomatoes and red onion, all brightened by zesty lemon juice. Quick to prepare in just 20 minutes, this salad bowl is not only delightful in taste but also versatile enough to be enjoyed as a light lunch, dinner, or even as an appetizer at gatherings. Customize it to your liking and impress your family and friends with its colorful presentation and wholesome goodness.
Ingredients
Scale
- 2 ripe avocados, diced
- 3 hard-boiled eggs, sliced or quartered
- 1 cup cherry tomatoes, halved
- 1 cup red onion, finely chopped
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of 1 lemon (or lime)
- 1 tbsp olive oil
- Salt & black pepper to taste
- Optional: pinch of chili flakes for heat
Instructions
- Boil the eggs for 9-10 minutes until hard-boiled. Cool under cold water, peel, and quarter them.
- Dice the avocados and halve the cherry tomatoes.
- Finely chop the red onion and herbs.
- In a large mixing bowl, combine the diced avocado, halved cherry tomatoes, chopped onion, and herbs.
- Drizzle with lemon juice and olive oil; season with salt, pepper, and optional chili flakes.
- Gently fold in the quartered eggs to avoid mashing the avocado too much.
- Chill in the refrigerator for about 10 minutes or serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (320g)
- Calories: 320
- Sugar: 2g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 186mg