Avocado Egg Salad

A delicious and healthy dish combining creamy avocados with protein-rich eggs, perfect for quick meals.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Breakfast, Lunch, Snack

Cuisine: American

Calories: 270

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ripe avocados, diced Make sure they are ripe for the best flavor and creaminess.
2–3 pieces boiled eggs, sliced Fresh boiled eggs are best for taste and texture.
1 cup cherry tomatoes

Method

Preparation

In a mixing bowl, mash the avocados with a fork or spoon until smooth.
Add the sliced boiled eggs and cherry tomatoes to the bowl.
Season with salt and pepper to taste.
Mix gently to combine all the ingredients.
Serve on toast or enjoy as a salad.

Notes

To store, keep in an airtight container in the refrigerator. Best eaten within 1-2 days to avoid browning of avocados. Add lemon juice to keep it fresh longer.