Avocado Egg Salad Bowl
Indulge in the vibrant and nutritious Avocado Egg Salad Bowl, a perfect blend of creamy avocados and protein-rich eggs. This dish is not only visually appealing with its fresh colors but also offers a refreshing option for lunch or dinner. Quick to prepare and endlessly versatile, it can be enjoyed on its own, in wraps, or atop toast. With zesty lemon juice and fresh herbs, each bite bursts with flavor, making it an ideal choice for busy days or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Boiling
- Cuisine: American
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
Instructions
- Boil eggs for 9-10 minutes until hard-boiled. Cool in cold water, peel, and quarter.
- Dice avocados, halve cherry tomatoes, and chop red onion and herbs.
- In a large bowl, combine diced avocado, cherry tomatoes, chopped onion, and herbs.
- Squeeze over lemon juice and drizzle with olive oil. Season with salt, black pepper, and optional chili flakes.
- Gently fold in quartered eggs to avoid mashing the avocado too much. Chill for about 10 minutes before serving or enjoy immediately.
Nutrition
- Serving Size: 1 bowl (320g)
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 186mg
Find it online: https://tastyandfast.com/avocado-egg-salad-bowl/