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–+ servings
Avocado and egg salad bowl pinterest

Avocado and Egg Salad Bowl

A quick, nutritious lunch option that combines creamy avocados with protein-packed eggs for a satisfying meal ready in minutes but keeps you fueled for hours. Perfect for busy weekdays when you need balanced nutrition without sacrificing flavor or time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Main Course
Cuisine American, Healthy
Servings 2 bowls
Calories 485 kcal

Equipment

  • Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife

Ingredients
  

Salad Base

  • 4 large eggs hard-boiled and peeled
  • 2 ripe avocados halved and pitted
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/4 cup red onion finely diced
  • 2 cups mixed salad greens

Dressing

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh herbs dill, chives, or parsley, chopped

Instructions
 

  • If you don't have pre-boiled eggs, place 4 eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for exactly 9 minutes. Transfer immediately to an ice bath to stop cooking, then peel and quarter.
  • In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until emulsified.
  • Scoop the avocado flesh from the skin and slice into bite-sized chunks. Immediately toss with 1 tablespoon of the lemon dressing to prevent browning.
  • Arrange the mixed greens as a base in your serving bowls. Layer the cucumber, cherry tomatoes, and red onion on top.
  • Add the avocado chunks and quartered eggs to the bowls.
  • Drizzle the remaining dressing over the salad and sprinkle with fresh herbs. Serve immediately.

Notes

For meal prep: Prepare all components separately and store in individual containers for up to 3 days. Keep dressing separate and add just before eating.
Hard-boiled eggs will keep in their shells in the refrigerator for up to 7 days.
Avocados that are 7-10 days old peel more easily than super-fresh eggs.
For a keto-friendly version, reduce tomatoes to 1/2 cup and add 2 tablespoons of hemp seeds.
Try adding everything bagel seasoning for a flavor twist that complements the creamy avocado.

Nutrition

Calories: 485kcalCarbohydrates: 23gProtein: 17gFat: 38gCholesterol: 372mgSodium: 635mgPotassium: 1240mgFiber: 14gVitamin C: 45mg
Keyword Avocado, Egg Salad, Healthy Lunch, Meal Prep, Quick Lunch, Protein Bowl
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