🥑🥚 Avocado Egg Salad 

A creamy, refreshing, protein-packed salad made with simple, wholesome ingredients. Ready in 10 minutes!

Ingredients

• 2 ripe avocados, diced

• 4 hard-boiled eggs, chopped

• 1 cup cherry tomatoes, halved

• 1/4 cup red onion, finely diced

• 2 tbsp fresh cilantro, chopped

• Juice of 1 lemon

• Salt & black pepper, to taste

Instructions

1. Prep the ingredients

Peel and chop the boiled eggs. Dice the avocados and halve the cherry tomatoes. Finely chop the onion and cilantro.

2. Combine

Place avocados and eggs into a mixing bowl. Add tomatoes and red onion.

3. Season

Pour in lemon juice. Sprinkle with salt and pepper.

4. Mix Gently

Use a spoon to gently fold everything together (don’t mash the avocado unless you want a creamier texture).

5. Add Cilantro & Serve

Stir in the chopped cilantro and serve immediately.
Delicious on toast, in lettuce wraps, sandwiches, or as a stand-alone salad!

🥑 Q&A Section

Q1: Can I make this salad ahead of time?

You can, but it’s best eaten fresh because avocado browns.
If preparing ahead, add extra lemon juice and store tightly covered in the fridge for up to 6 hours.

Q2: What can I use instead of cilantro?

Use parsley, chives, or green onions if you prefer a milder flavor.

Q3: How do I keep the avocado from getting mushy?

Use firm-ripe (not overly soft) avocados and gently fold instead of stirring hard.

Q4: Can I add protein?

Yes! Great additions include:

• Shredded chicken

• Tuna

• Chickpeas

Q5: Is this recipe keto-friendly?

Absolutely — it’s naturally low-carb and high in healthy fats.

Q6: What can I serve this with?

• Whole grain or sourdough toast

• Tortilla wraps

• Lettuce cups

• Crackers

• As a topping for salads or bowls

Q7: Can I add spices?

Yes! Try paprika, cayenne, garlic powder, or everything bagel seasoning.