Avocado and Egg Salad Recipe: A Simple, Protein-Packed Meal for Any Time of Day
Looking for a healthy meal that’s both quick to make and rich in flavor? This Avocado and Egg Salad Recipe checks all the boxes. It’s high in protein, full of good fats, and incredibly versatile. Whether you need a post-workout lunch, a clean breakfast option, or a light dinner, this dish delivers freshness and nourishment in every bite.
Why This Salad Works for Any Time of Day
What makes this salad so ideal is its simplicity and balance. Creamy avocado pairs perfectly with hard-boiled eggs, offering healthy fats and protein. A bit of red onion adds sharpness, while parsley and paprika bring freshness and warmth. It’s satisfying without feeling heavy, and it’s naturally gluten-free and low-carb.
Ingredients You’ll Need
- 2 ripe avocados, diced
- 4 hard-boiled eggs, peeled and quartered
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (to prevent avocado from browning)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
How to Make Avocado and Egg Salad
- Prep your ingredients: Dice the avocados and sprinkle with lemon juice. Slice the red onions and quarter the eggs.
- Combine: In a large bowl, gently toss the avocado, eggs, red onion, and parsley.
- Dress: Drizzle with olive oil, season with salt, pepper, and smoked paprika if using. Toss gently to avoid breaking the eggs.
- Serve: Serve immediately as-is or over a bed of greens, toast, or whole grains like quinoa.
Tips for Best Results
- Use ripe avocados: They should be slightly soft but not mushy.
- Fresh eggs work best: For clean cuts and better flavor, use just-boiled and cooled eggs.
- Eat fresh: This salad is best enjoyed immediately to preserve the texture of the avocado.
Ways to Serve This Salad
- As a sandwich filling in whole-grain pita
- On sourdough toast for a hearty breakfast
- Over mixed greens as a light lunch
- With crackers or veggie sticks as a snack
Make-Ahead & Storage
Although this salad is best enjoyed fresh, you can prep components in advance. Boil the eggs and slice the onion ahead of time. Assemble just before serving to prevent the avocado from browning. If stored, keep it in an airtight container in the fridge and consume within 24 hours.
Frequently Asked Questions
Can I use soft-boiled eggs instead?
Yes. Soft-boiled eggs will make the salad creamier and work well if you prefer a runnier yolk.
Is this salad keto-friendly?
Yes. It’s high in protein and healthy fats, and contains virtually no carbohydrates, making it ideal for low-carb diets.
What can I add to make it more filling?
Add cooked quinoa, chickpeas, grilled chicken, or even tuna for extra protein and texture.
Conclusion
This Avocado and Egg Salad Recipe is everything you want in a healthy meal—easy, nutritious, and adaptable. With just a few ingredients and under 10 minutes of prep, it’s perfect for beginner home cooks looking for a reliable go-to recipe. Try it once and you’ll be making it again and again.