A creamy, wholesome, and protein-rich salad made with ripe avocados and boiled eggs, this Fresh Avocado and Egg Salad is a perfect dish for breakfast, lunch, or a light dinner. It combines the goodness of healthy fats, proteins, and essential vitamins in one bowl. With its smooth texture and refreshing flavors, this salad can be enjoyed on its own, as a sandwich filling, or even as a side dish for a wholesome meal. Easy to prepare and packed with nutrients, this recipe is both delicious and nourishing for anyone looking to eat clean and stay energized.
Ingredients
- 2 ripe avocados, peeled, pitted, and mashed
- 4 hard-boiled eggs, chopped
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt or mayonnaise
- Salt to taste
- Black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Prepare the avocados by cutting, peeling, and mashing them in a large bowl until creamy.
- Add the chopped hard-boiled eggs, red onion, cucumber, lemon juice, Greek yogurt or mayonnaise, salt, and black pepper to the bowl. Mix everything gently until well combined.
- Garnish with fresh cilantro or parsley and serve immediately as a salad, spread, or filling.
Servings
This recipe serves 2–3 people.
Nutritional Info (per serving, approx.)
- Calories: 210
- Protein: 9g
- Fat: 15g
- Carbohydrates: 8g
- Fiber: 4g
- Sugar: 2g
Notes
Use ripe but firm avocados for the best texture. If you want a lighter version, replace mayonnaise with Greek yogurt. You can also add extra vegetables like cherry tomatoes or bell peppers to increase the crunch and nutrition. For extra flavor, sprinkle paprika or chili flakes on top before serving.
Tips
Mash the avocado just before mixing to prevent browning. If preparing in advance, drizzle a little extra lemon juice over the salad to maintain freshness. Serve on toasted whole-grain bread for a healthy sandwich or with lettuce wraps for a low-carb option. Chilling the salad for 15–20 minutes enhances the flavor.
Health Benefits
This salad is loaded with nutrients that benefit overall health. Avocados provide healthy monounsaturated fats that support heart health and improve cholesterol levels. Eggs are an excellent source of high-quality protein, which helps in muscle repair and energy. The combination of avocado and egg offers vitamins such as A, D, E, and B-complex, as well as minerals like potassium and magnesium. This recipe is also rich in fiber, aiding digestion, and keeps you full for longer. The healthy fats in avocados also promote better skin and brain function, making this salad a well-rounded meal option.
Q & A
Q: Can I make this salad ahead of time?
A: Yes, but store it in an airtight container with a little extra lemon juice to prevent the avocado from browning. Consume within 24 hours for the best taste.
Q: Can I replace eggs in this recipe?
A: If you want a vegan option, replace boiled eggs with chickpeas or tofu for a similar protein boost.
Q: What can I serve this salad with?
A: It pairs well with toast, crackers, wraps, or as a side dish with grilled chicken or fish.
Q: Is this salad good for weight loss?
A: Yes, it is rich in protein, fiber, and healthy fats, which keep you full and reduce cravings, making it ideal for weight management.
Q: Can I add spices for more flavor?
A: Absolutely, you can add paprika, cumin, garlic powder, or chili flakes to enhance the flavor profile according to your preference.