Description
A vibrant and nutritious egg avocado salad packed with creamy avocados, hearty eggs, and zesty lime for a refreshing meal or snack.
Ingredients
Scale
- 4 large eggs
- 2 ripe avocados
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: A pinch of red pepper flakes for extra heat
Instructions
- Place the eggs in a medium-sized pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes for perfect hard-boiled eggs.
- While the eggs are cooking, halve and scoop out the ripe avocados into a mixing bowl. Mash them gently with a fork, keeping them slightly chunky for texture.
- Fold in the finely chopped red onion, halved cherry tomatoes, and freshly chopped cilantro to the mashed avocados.
- Drizzle lime juice and olive oil over the mixture, then gently stir to combine all the ingredients evenly.
- After the eggs have cooled, peel and chop them into small pieces. Add them to the avocado mixture, tossing gently to incorporate without mashing.
- Season the salad with salt, pepper, and a sprinkle of red pepper flakes if you like a little spice. Taste and adjust the seasoning if needed.
- Serve immediately, or refrigerate for a short while to allow the flavors to meld beautifully.
Notes
For the best experience, serve the salad cold or at room temperature. Avoid browning avocados by adding lime juice immediately after mashing.
- Prep Time: 10
- Cook Time: 12
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 372mg