Looking for a salad that’s as beautiful as it is delicious and nutritious? This Avocado & Egg Salad Recipe is your answer! It’s a vibrant, colorful, and super satisfying dish packed with creamy textures, zesty freshness, and a good dose of protein. Forget the heavy, mayo-laden egg salads of the past; this version leans into the natural creaminess of ripe avocado, brightened by lemon and fresh herbs. It’s perfect as a light lunch, a quick side dish, or even a delightful snack, offering a burst of flavor and a feeling of wholesome goodness.

Why I Love This Recipe

This salad quickly became a staple in my kitchen for so many reasons. First, it’s incredibly healthy without sacrificing an ounce of flavor. The avocado provides healthy fats and a luscious texture, while the eggs bring in plenty of protein to keep you feeling full and energized. It’s a fantastic alternative to traditional egg salad, offering a lighter, fresher profile without any mayo!

What I truly appreciate is how quick and easy it is to throw together. With minimal cooking (just boiling the eggs!) and simple chopping, you can have this vibrant salad ready in minutes. It’s the kind of dish that makes healthy eating feel effortless and enjoyable, bursting with fresh ingredients and bright flavors that truly sing.

---

Ingredients

Here’s what you’ll need to create this colorful and satisfying salad:

• 2 ripe avocados, sliced
• 3 soft-boiled eggs, halved (for that perfect creamy yolk)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• Fresh parsley, chopped (for garnish and freshness)
• Salt & black pepper, to taste
• 2 tbsp olive oil (extra virgin for best flavor)
• 1 tbsp lemon juice (freshly squeezed is key!)

Swaps and Notes

• Eggs: While soft-boiled eggs offer a wonderful creamy yolk, hard-boiled eggs work just as well if you prefer a firmer texture.
• Avocado: Ensure your avocados are ripe but still firm enough to slice without turning mushy.
• Tomatoes: Grape tomatoes or even a diced large tomato can be used if cherry tomatoes aren’t available.
• Red Onion: If you find red onion too strong, you can soak the slices in cold water for 10-15 minutes, then drain, to mellow their flavor. Or, use finely chopped chives for a milder oniony bite.
• Herbs: Fresh dill or cilantro would also be fantastic additions to this salad.
• Citrus: Lime juice can be used in place of lemon juice for a slightly different zesty kick.
• Add-ins: For extra crunch, consider adding some chopped cucumber or bell pepper. A sprinkle of feta cheese could also be a delicious addition.

---

Method

Getting this fresh and flavorful salad onto your plate is incredibly simple. Just follow these steps:

1. Prepare the Eggs: Begin by boiling your eggs. For soft-boiled eggs with a jammy yolk, bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for about 6–7 minutes. Immediately transfer the cooked eggs to an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, gently peel them and halve them lengthwise.
2. Combine Salad Base: In a medium to large mixing bowl, combine the sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
3. Add Eggs: Gently place the halved soft-boiled eggs on top of the avocado and vegetable mixture.
4. Dress the Salad: Drizzle the olive oil and fresh lemon juice generously over all the ingredients in the bowl.
5. Season: Season the salad with salt and black pepper to taste. Be generous with the pepper for a nice kick!
6. Garnish and Serve: Sprinkle with fresh chopped parsley just before serving. Gently toss everything together right before serving, or leave the layers distinct for a beautiful presentation. Serve fresh!

---

Pro Tips

• Perfect Eggs: For easily peelable eggs, use eggs that are a few days old rather than super fresh ones. Shocking them in an ice bath immediately after boiling also helps with peeling.
• Ripe Avocados: Use avocados that are ripe but not overly soft. They should yield slightly to gentle pressure.
• Serve Immediately: Avocado can brown quickly once cut and exposed to air. This salad is best enjoyed fresh. The lemon juice in the dressing helps slow down browning.
• Don’t Over-Toss: Toss gently when combining ingredients to keep the avocado slices and egg halves intact.
• Adjust Seasoning: Taste and adjust the salt, pepper, and lemon juice until it’s perfect for your palate.

---

Serving Suggestions and Pairings

This Avocado & Egg Salad is incredibly versatile and can be enjoyed in many ways:

• Light Lunch: A generous bowl of this salad makes for a satisfying and healthy light lunch.
• Side Dish: It’s an excellent side to grilled chicken or fish.
• Toast Topper: Spoon it over toasted sourdough or a piece of your favorite rustic bread for a quick and delicious open-faced sandwich.
• Lettuce Wraps: Serve it in large lettuce cups for a low-carb option.
• Refreshing Drink Pairing: A glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days would be a perfect complement to this fresh salad.
• Other Light Meal Ideas: If you enjoy light and flavorful meals, you might also like my A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight).

---

Storage and Leftover Tips

This salad is truly best enjoyed fresh due to the avocado and soft-boiled eggs.

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for no more than 1 day. The avocado will likely brown, and the texture may soften.
• Prevent Browning: To minimize avocado browning in leftovers, you can press a piece of plastic wrap directly onto the surface of the salad before sealing the container.
• Prep Ahead (Partial): You can boil and peel the eggs ahead of time and store them in the fridge. Chop the red onion and tomatoes. Slice the avocado and assemble the salad right before serving.

---

More Recipes You Will Love

If you loved the fresh and easy approach of this avocado and egg salad, here are a few other fantastic recipes you might want to explore:

• For another fantastic protein-packed and light meal, try my A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight).
• If you’re a fan of quick and easy egg-based breakfasts or lunches, my This 3-Ingredient Egg Wrap Is Taking Over Busy is a must-try.
• For a different take on a fresh vegetable dish with a bit more substance, check out This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
• And if you’re looking for another quick and customizable meal for any time of day, These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast are always a hit.

---

Final Thoughts

This Avocado & Egg Salad Recipe is a testament to the fact that healthy eating can be incredibly flavorful and satisfying. It’s quick to prepare, bursting with fresh ingredients, and offers a delightful combination of textures and tastes. It’s the perfect light meal for a warm day or a vibrant side dish to brighten any plate. Give it a try, and let this simple salad surprise you with its deliciousness!

What are your favorite ways to incorporate fresh avocado into your meals? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and easy recipes that bring joy to your kitchen.