Avocado Egg Salad with Cherry Tomatoes, Red Onion & Fresh Herbs

Avocado Egg Salad with Cherry Tomatoes, Red Onion & Fresh Herbs

A fresh and satisfying avocado egg salad made with creamy diced avocado, tender hard-boiled eggs, juicy cherry tomatoes, crisp red onion, leafy greens, and fresh herbs. A simple lemon-olive oil dressing adds bright flavor without mayonnaise. Perfect for lunch, brunch, or a light dinner. Ready in approximately 20–25 minutes and serves 2–3.

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Course: Brunch, Light Dinner, Lunch, Salad

Cuisine: American, Mediterranean-Inspired

Keyword: Avocado Egg Salad, Avocado Egg Salad with Cherry Tomatoes, Red Onion & Fresh Herbs, Avocado Salad Without Mayonnaise, Easy Avocado Salad, Egg Avocado Tomato Salad, Fresh Herb Egg Salad, Healthy Egg Salad, Healthy Lunch Salad, High Protein Salad, Mediterranean Egg Salad

Calories: 390kcal

Equipment

medium saucepan For cooking the eggs.
Bowl for ice water For cooling hard-boiled eggs.
Large serving bowl
small mixing bowl For preparing the lemon-olive oil dressing.
Sharp kitchen knife
cutting board
whisk
Salad spinner Optional, for drying leafy greens.
Measuring cups and spoons
Large serving spoons For gently tossing the salad.
Airtight food storage container

Ingredients

2 medium ripe avocados, diced
4 large eggs, hard-boiled, peeled, and quartered
1 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
2 cups romaine lettuce or mixed leafy greens
2 tbsp fresh parsley, cilantro, or dill, chopped
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper

Instructions

Place four large eggs in a saucepan and cover with cold water by approximately one inch. Bring to a boil, cover, remove from heat, and allow the eggs to stand in the hot water for approximately 10–12 minutes.
Transfer the eggs to a bowl of ice water for approximately five minutes. Peel the shells and cut the eggs into quarters or wedges.
Wash and thoroughly dry the leafy greens. Halve the cherry tomatoes and thinly slice the red onion.
Wash and finely chop two tablespoons of fresh parsley, cilantro, or dill.
Halve and pit the ripe avocados. Scoop out the flesh and dice into medium-sized chunks.
Arrange the leafy greens in a large serving bowl. Add cherry tomatoes, sliced red onion, diced avocado, and hard-boiled egg wedges.
Sprinkle the freshly chopped herbs evenly over the assembled salad.
In a small mixing bowl, whisk extra virgin olive oil, fresh lemon juice, salt, and black pepper until lightly combined.
Drizzle the lemon-olive oil dressing evenly over the salad ingredients.
Gently toss if desired, taking care not to mash the avocado or break the eggs. Serve immediately while fresh.

Notes

Prep time: 10 minutes. Egg cooking time: approximately 10–12 minutes using a covered hot-water method. Allow approximately five additional minutes for ice-water cooling; some preparation can occur during this time. Total time: approximately 20–25 minutes depending on preparation overlap. Servings: 2–3. Nutrition estimates assume three servings, two medium avocados, four large eggs, and the full lemon-olive oil dressing. Choose ripe but firm avocados that hold their shape when diced. Use fresh cherry tomatoes, crisp red onion, and thoroughly dried leafy greens. Hard-boiled eggs work best when the whites and yolks are fully set and easy to cut into wedges. The hot-water egg method may require adjustment for egg size, starting temperature, and altitude. Cool eggs promptly in ice water before peeling. Prepare avocado shortly before serving to minimize browning. Fresh lemon juice helps slow avocado discoloration but does not prevent it completely. Toss gently to avoid mashing the avocado or breaking the eggs. Optional ingredients include diced cucumber, cooked sweet corn, crumbled feta cheese, Kalamata olives, chickpeas, quinoa, or toasted pumpkin seeds. For a Mediterranean-inspired dressing, add a small amount of Dijon mustard or dried oregano. Serve with toasted bread, pita, wraps, grilled chicken, salmon, or shrimp. For meal preparation, refrigerate hard-boiled eggs and prepared vegetables separately and add avocado and dressing before serving. Store assembled leftovers promptly in an airtight container at 40°F (4°C) or below. Enjoy within approximately 24 hours for best quality and texture. Discard perishable salad after more than two hours at room temperature, or one hour when temperatures exceed 90°F (32°C). Freezing is not recommended because avocado, leafy greens, and boiled eggs may lose their desirable texture.

Nutrition