Avocado Egg Salad with Cherry Tomatoes & Herbs is a fresh and vibrant dish that captures the very essence of easy gourmet cooking. Imagine tender, buttery chunks of ripe avocado mingling with creamy hard-boiled eggs, bursts of sweet juiciness from halved cherry tomatoes, and a hint of sharpness from thin slices of red onion. It’s a melody of flavors and textures in every single bite! This salad is the perfect blend of wholesome ingredients and satisfying taste, inspired by the breezy, sun-soaked days of summer when simplicity and freshness reign supreme. Whether you’re planning a laid-back brunch, packing a nourishing lunch, or seeking a quick yet elegant dinner, this salad delivers. What makes it truly special is its effortless elegance: just a handful of everyday ingredients transform into something memorable, colorful, and nutrient-rich. It’s healthy comfort food at its finest—simple enough for weekday meals yet sophisticated enough to impress guests. Plus, it’s versatile enough to enjoy as a salad, sandwich filling, or a vibrant topping for toast!
Ingredients
• 2 ripe avocados, diced or sliced
• 4 hard-boiled eggs, halved or chopped
• 1 cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 1–2 tablespoons lemon or lime juice
• 1 tablespoon fresh parsley or cilantro, chopped
• Salt and freshly ground black pepper, to taste
• Optional: pinch of chili flakes or a drizzle of olive oil
Step-by-Step
Step 1: Prepare the Eggs
Bring a pot of water to a gentle boil and carefully lower the eggs into the water.
Boil for 9–10 minutes for perfectly cooked, firm yet creamy yolks. Once cooked, transfer the eggs into an ice bath immediately to stop the cooking process. Peel and slice the eggs into halves or quarters once cooled.
Step 2: Chop and Slice
While the eggs are cooling, carefully dice the ripe avocados into bite-sized pieces, ensuring they maintain their shape.
Halve the cherry tomatoes to expose their juicy interiors and thinly slice the red onion into delicate slivers to add a mild, tangy crunch.
Step 3: Toss it Together
In a large mixing bowl, gently combine the avocado chunks, hard-boiled egg pieces, halved cherry tomatoes, and slivered red onion.
Drizzle the mixture with freshly squeezed lemon or lime juice to brighten the flavors and prevent the avocado from browning. Sprinkle with chopped fresh parsley or cilantro, season with salt and freshly ground black pepper, and gently toss everything together using a soft spatula to avoid mashing the avocado.
Variations
• Add crumbled feta cheese for a creamy, tangy twist
• Toss in a handful of baby spinach or arugula for added greens and nutrients
• Use roasted cherry tomatoes for a deeper, more concentrated sweetness
• Add a handful of cooked quinoa to make it a heartier, protein-packed meal
COOKING Note
• Use avocados that are ripe but still slightly firm to avoid a mushy salad.
• For a touch of heat, add a pinch of red chili flakes or a few drops of hot sauce.
• If preparing ahead of time, keep the avocado uncut until just before serving to maintain freshness.
Serving Suggestions
• Serve atop a bed of mixed greens with an extra drizzle of olive oil and a sprinkle of sea salt.
• Pile the salad high on toasted sourdough bread for a decadent open-faced sandwich.
• Spoon into lettuce cups or collard green wraps for a refreshing, low-carb option.
Helpful Tips
• Gently toss the salad to maintain the integrity of the ingredients, especially the avocado.
• If using lime juice, you’ll get a slightly more tropical, zesty flavor—perfect for warm-weather meals.
• Chill the eggs immediately after boiling to ensure easy peeling and avoid gray rings around the yolk.
• Taste and adjust the seasoning after tossing; sometimes a second sprinkle of salt makes all the difference!
Prep Time :10 minutes
Cooking Time: 10 minutes (for eggs)
Total Time: 20 minutes
Nutritional Information (Per Serving)
Calories : ~280 kcal
Protein :12g
Sodium : 250mg
Common Mistakes to Avoid
• Over-mixing the salad, which can lead to a mushy, unappealing texture.
• Using under-ripe or overripe avocados, which can affect both flavor and appearance.
• Skipping the acid (lemon or lime juice), which is crucial for balancing richness and keeping avocados vibrant.
• Cutting all ingredients too large or too small—uniform, bite-sized pieces ensure the best eating experience.
Conclusion
This Avocado Egg Salad with Cherry Tomatoes & Herbs is a celebration of simplicity and flavor. It’s proof that you don’t need complicated techniques or endless ingredients to create something that feels indulgent, nourishing, and deeply satisfying. Perfect for any season, this salad brings together creamy, juicy, and crisp textures, balanced by the fresh brightness of citrus and herbs. Whether you’re whipping up a quick weekday lunch, dazzling friends at a weekend brunch, or looking for a lighter dinner option, this salad fits the bill with elegance and ease. It’s a recipe you’ll come back to again and again—simple enough to memorize, yet endlessly customizable to suit your taste!
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
It’s best enjoyed fresh, but you can prep the eggs, tomatoes, and onion ahead of time and cut the avocado just before serving.
What herbs can I substitute for parsley or cilantro?
Fresh dill, basil, or chives would also work beautifully in this salad.
Can I add a protein to make it more filling?
Absolutely! Grilled chicken, smoked salmon, or even chickpeas would be fantastic additions.
How do I store leftovers?
Store in an airtight container in the fridge and consume within one day for best texture and flavor. Adding extra lemon juice before refrigerating can help keep the avocado from browning.
Avocado Egg Salad with Cherry Tomatoes & Herbs
- Total Time: 20
Ingredients
Ingredients
• 2 ripe avocados, diced or sliced
• 4 hard-boiled eggs, halved or chopped
• 1 cup cherry tomatoes, halved
• ¼ small red onion, thinly sliced
• 1–2 tablespoons lemon or lime juice
• 1 tablespoon fresh parsley or cilantro, chopped
• Salt and freshly ground black pepper, to taste
• Optional: pinch of chili flakes or a drizzle of olive oil
Instructions
Step-by-Step
Step 1: Prepare the Eggs
Bring a pot of water to a gentle boil and carefully lower the eggs into the water.
Boil for 9–10 minutes for perfectly cooked, firm yet creamy yolks. Once cooked, transfer the eggs into an ice bath immediately to stop the cooking process. Peel and slice the eggs into halves or quarters once cooled.
Step 2: Chop and Slice
While the eggs are cooling, carefully dice the ripe avocados into bite-sized pieces, ensuring they maintain their shape.
Halve the cherry tomatoes to expose their juicy interiors and thinly slice the red onion into delicate slivers to add a mild, tangy crunch.
Step 3: Toss it Together
In a large mixing bowl, gently combine the avocado chunks, hard-boiled egg pieces, halved cherry tomatoes, and slivered red onion.
Drizzle the mixture with freshly squeezed lemon or lime juice to brighten the flavors and prevent the avocado from browning. Sprinkle with chopped fresh parsley or cilantro, season with salt and freshly ground black pepper, and gently toss everything together using a soft spatula to avoid mashing the avocado.
Notes
COOKING Note
• Use avocados that are ripe but still slightly firm to avoid a mushy salad.
• For a touch of heat, add a pinch of red chili flakes or a few drops of hot sauce.
• If preparing ahead of time, keep the avocado uncut until just before serving to maintain freshness.
- Prep Time: 10
- Cook Time: 10
Nutrition
- Calories: 280
- Sodium: 250mg
- Protein: 12g