Avocado Egg Salad Bowl

The Avocado Egg Salad Bowl is a delightful dish that combines creamy avocado, protein-rich eggs, and fresh cherry tomatoes. It’s perfect for a quick lunch or a light dinner, making it a versatile addition to your meal rotation. This recipe stands out with its vibrant colors and refreshing flavors, offering a healthy yet satisfying option for any occasion.

Why You’ll Love This Recipe

• Quick to Prepare: With a total time of just 20 minutes, this recipe is ideal for busy days.
• Nutritious Ingredients: Packed with healthy fats from avocados and protein from eggs, it’s both filling and wholesome.
• Customizable Flavors: Feel free to add spices or herbs of your choice to make it uniquely yours.
• Perfect for Meal Prep: This salad keeps well in the fridge, making it great for preparing ahead of time.
• Kid-Friendly Option: The colorful presentation and mild flavors appeal to kids and adults alike.

Tools and Preparation

To create the perfect Avocado Egg Salad Bowl, you’ll need some essential kitchen tools. Gathering these items will streamline your cooking process and ensure successful results.

Essential Tools and Equipment

• Mixing bowl
• Knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Mixing bowl: A large mixing bowl allows you to combine all ingredients without spillage.
• Knife: A sharp knife makes slicing eggs and chopping vegetables easier and safer.
• Cutting board: Protects your countertops while providing a stable surface for chopping.

Ingredients

For the Salad

• 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

For the Dressing

• Juice of 1 lemon (or lime)
• 1 tbsp olive oil
• Salt & black pepper, to taste
• Optional: pinch of chili flakes for heat

How to Make Avocado Egg Salad Bowl

Step 1: Prep the Ingredients

1. Boil eggs for 9-10 minutes, then cool, peel, and quarter them.
2. Dice the avocado, halve the cherry tomatoes, and chop the onion and herbs.

Step 2: Toss Gently

1. In a large bowl, combine the diced avocado, halved tomatoes, chopped onion, and herbs.
2. Squeeze over lemon juice and drizzle with olive oil.
3. Season with salt, pepper, and chili flakes if desired.

Step 3: Add Eggs Last

Carefully fold in the quartered eggs to avoid over-mashing the avocado. Chill for 10 minutes before serving or enjoy immediately!

Prep Time: 10 mins
Cooking Time: 10 mins (boiling eggs)
Total Time: 20 mins
Kcal: ~320 kcal per serving
Servings: 2

How to Serve Avocado Egg Salad Bowl

This Avocado Egg Salad Bowl is not only delicious but also versatile. You can serve it in various ways to suit your taste and occasion.

On Toast

• Avocado Toast: Spread the salad on whole-grain toast for a hearty breakfast or snack.
• Bagel Base: Use a toasted bagel as a base for the salad, adding extra flavor and texture.

As a Wrap

• Lettuce Wraps: Scoop the salad into large lettuce leaves for a fresh and low-carb option.
• Tortilla Wrap: Roll it up in a whole wheat tortilla for a portable lunch or picnic treat.

In a Bowl

• Grain Bowl: Serve over quinoa or brown rice for a filling meal that’s packed with nutrients.
• Mixed Greens: Place the salad on a bed of mixed greens for an added crunch and color.

With Crackers

• Crackers & Chips: Pair with whole-grain crackers or veggie chips for a crunchy side that complements the creaminess of the salad.

How to Perfect Avocado Egg Salad Bowl

To make your Avocado Egg Salad Bowl truly memorable, consider these helpful tips.

• Bold Flavor Boost: Add spices like paprika or cumin to enhance the overall taste.
• Fresh Herbs Matter: Use freshly chopped parsley or cilantro for brighter flavors compared to dried herbs.
• Perfectly Cooked Eggs: Boil eggs perfectly—10 minutes gives you hard-boiled eggs without green edges.
• Texture is Key: Aim for creamy avocado but avoid over-mashing; keep some chunks for texture.
• Chill Before Serving: Letting the salad sit in the fridge for 10 minutes allows flavors to meld beautifully.
• Customize Ingredients: Feel free to add other veggies like cucumbers or bell peppers for more crunch and color.

Best Side Dishes for Avocado Egg Salad Bowl

Pairing your Avocado Egg Salad Bowl with complementary side dishes enhances your meal experience. Here are some great options:

1. Crispy Sweet Potato Fries: Lightly seasoned and baked, they provide a sweet contrast to the savory salad.
2. Roasted Veggies: Seasonal vegetables roasted with olive oil bring warmth and depth to your meal.
3. Fruit Salad: A refreshing mix of seasonal fruits balances the richness of the egg salad perfectly.
4. Chickpea Salad: A protein-rich chickpea salad adds heartiness while keeping it light and healthy.
5. Vegetable Soup: A warm bowl of vegetable soup can be comforting alongside your cool avocado dish.
6. Quinoa Pilaf: Flavored with herbs and spices, quinoa adds an earthy note that complements the fresh flavors of the salad.
7. Grilled Corn on the Cob: Sweet, grilled corn brings summer vibes and is perfect for outdoor dining.
8. Pita Bread Chips: Crunchy pita chips are excellent for dipping into the avocado egg salad!

Common Mistakes to Avoid

To make the best Avocado Egg Salad Bowl, avoid these common pitfalls.

• Skipping the lemon juice: Not adding acid can lead to a bland taste. Always squeeze fresh lemon or lime juice for flavor and to keep avocados from browning.
• Overcooking the eggs: Boiling eggs too long makes them rubbery. Aim for 9-10 minutes for perfectly hard-boiled eggs.
• Mashing avocados too much: Over-mashing results in a gooey texture. Gently fold in the avocado to keep it creamy yet chunky.
• Neglecting seasoning: Failing to season the salad can make it taste flat. Don’t forget salt, pepper, and optional chili flakes for extra zing.
• Using unripe avocados: Hard avocados won’t blend well with other ingredients. Ensure your avocados are ripe and soft for the best texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the fridge for up to 2 days.
• If possible, separate the eggs from the avocado mixture to maintain freshness.

Freezing Avocado Egg Salad Bowl

• Freezing is not recommended as avocados change texture when thawed.
• However, you can freeze boiled eggs for later use.

Reheating Avocado Egg Salad Bowl

• Oven: Preheat to 350°F (175°C) and warm covered for about 10 minutes.
• Microwave: Heat in short bursts of 15-20 seconds until warm; avoid overheating.
• Stovetop: Heat gently in a non-stick pan over low heat, stirring often.

Frequently Asked Questions

What is an Avocado Egg Salad Bowl?

An Avocado Egg Salad Bowl is a nutritious dish combining creamy avocado, hard-boiled eggs, fresh vegetables, and zesty seasonings, making it perfect for lunch or light dinner.

How can I customize my Avocado Egg Salad Bowl?

You can customize this bowl by adding ingredients like diced cucumbers, bell peppers, or even chickpeas for added texture and flavor.

Can I prepare it ahead of time?

Yes! You can prepare the salad up to two days in advance. Just store it properly in an airtight container in the fridge.

What are some good sides for Avocado Egg Salad Bowl?

Pair your salad with whole-grain crackers, a fresh green salad, or sliced vegetables for a balanced meal.

How many calories are in an Avocado Egg Salad Bowl?

Each serving contains approximately 320 kcal, making it a healthy option for those watching their calorie intake.

Final Thoughts

The Zesty Avocado & Egg Salad Bowl is not only delicious but also incredibly versatile. You can easily adjust ingredients based on your preferences or what you have on hand. Enjoy its creamy texture and vibrant flavors as a refreshing meal any time of day!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Avocado Egg Salad Bowl

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 20 minutes
• Yield: Serves 2

Print Recipe

Pin Recipe

Description

Discover the delightful Avocado Egg Salad Bowl, a vibrant and nutritious dish that brings together creamy avocados, protein-packed eggs, and fresh vegetables. Perfect for a quick lunch or light dinner, this salad is as versatile as it is delicious. With its refreshing flavors and colorful presentation, it’s an ideal choice for any occasion. In just 20 minutes, you can whip up this satisfying meal that’s not only filling but also customizes easily to suit your taste preferences.

---

Ingredients

Scale 1x2x3x

• 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
• Optional: pinch of chili flakes for heat

Cook Mode Prevent your screen from going dark

---

Instructions

1. Boil the eggs for 9-10 minutes. Once cooked, cool them down, peel, and quarter.
2. Dice the avocados, halve the cherry tomatoes, and chop the red onion and herbs.
3. In a large mixing bowl, combine the diced avocado, cherry tomatoes, chopped onion, and herbs.
4. Drizzle with lemon juice and olive oil; season with salt, pepper, and optional chili flakes.
5. Gently fold in the quartered eggs to maintain their shape. Chill for about 10 minutes before serving or enjoy immediately.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling and Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 320
• Sugar: 3g
• Sodium: 290mg
• Fat: 24g
• Saturated Fat: 3g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 186mg