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Healthy avocado egg salad recipe with cherry tomatoes and fresh herbs in a bowl.

Avocado Egg Salad

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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 2
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large eggs hard-boiled and peeled
  • 1 large ripe avocado pitted and peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 cup cherry tomatoes halved
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh parsley chopped
  • 1/4 tsp red chili flakes
  • Salt and black pepper to taste

Method
 

  1. Prepare the Base: In a medium mixing bowl, add the avocado, olive oil, and lemon juice. Mash with a fork until desired consistency is reached.
  2. Chop: Roughly chop the hard-boiled eggs into 1/2-inch pieces.
  3. Combine: Add the eggs, cherry tomatoes, and red onion to the avocado mixture.
  4. Season: Fold in the fresh parsley, red chili flakes, salt, and pepper.
  5. Serve: Mix gently to combine without over-mashing. Serve immediately on toast, in a wrap, or as is.

Notes

  • Avocado Ripeness: Use firm-ripe avocados. If they are too soft, the salad will become a paste rather than a chunky salad.
  • Texture Control: Chop hard-boiled eggs into 1/2-inch pieces and gently fold them in last. Avoid over-mixing to keep the distinct textures of the egg and avocado.
  • Freshness First: This dish is best served immediately. If making ahead, leave the pit in the bowl and cover with plastic wrap pressed directly onto the surface to prevent browning.
  • Flavor Boost: Always use fresh herbs (parsley or dill) rather than dried. For a signature Mediterranean "kick," don't skip the red chili flakes!
  • Pro Tip: If you're out of lemon, lime juice works as a great substitute to provide the necessary acidity.