Description
Enjoy a fresh and nutritious Avocado Egg Salad Bowl that combines creamy avocados with protein-rich eggs. Try this refreshing recipe today!
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 the eggs for 9-10 minutes; then cool, peel, and quarter them.
- Dice the avocados, halve the cherry tomatoes, and chop the onion and herbs.
- In a large bowl, combine diced avocado, halved tomatoes, chopped onion, and herbs.
- Squeeze lemon juice over the mixture and drizzle with olive oil. Season with salt and black pepper.
- Gently fold in the sliced or quartered eggs to avoid mashing the avocado.
- Chill the salad for 10 minutes before serving or enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 186mg