Name: Avocado Egg Salad with Cherry Tomatoes & Red Onion
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Ingredients Needed for Avocado Egg Salad with Cherry Tomatoes & Red Onion; • Avocados – 3 ripe avocados, diced• Hard-boiled eggs – 6 large eggs, halved or quartered• Cherry tomatoes – 1 cup, halved• Red onion – ¼ cup, finely chopped• Fresh parsley or cilantro – 2 tbsp, chopped• Lemon or lime juice – Juice of 1• Salt and black pepper – To taste• Optional add-ins: 1 tbsp olive oil or a pinch of chili flakes for extra flavor

Avocado Egg Salad with Cherry Tomatoes & Red Onion is the perfect fusion of creamy, tangy, and savory elements in one refreshing bowl. This no-mayo, protein-rich salad is a healthy twist on the classic egg salad, incorporating ripe avocados for richness, vibrant cherry tomatoes for a burst of acidity, and finely chopped red onion for a sharp kick. Whether you’re preparing a quick lunch, a light dinner, or a nutritious side dish, this salad brings together wholesome ingredients that are as satisfying as they are nourishing.

This dish is especially ideal for those following a low-carb, high-protein, or gluten-free diet, and it can be made in under 15 minutes. The combination of creamy avocado and tender boiled eggs creates a luxurious mouthfeel, while the lemon juice brightens every bite. The salad can be enjoyed on its own, spooned over toast, or wrapped in lettuce for a fresh and crunchy bite. It’s incredibly versatile and easy to customize to suit your flavor preferences or pantry staples.

Ingredients Needed for Avocado Egg Salad with Cherry Tomatoes & Red Onion

• Avocados – 3 ripe avocados, diced
• Hard-boiled eggs – 6 large eggs, halved or quartered
• Cherry tomatoes – 1 cup, halved
• Red onion – ¼ cup, finely chopped
• Fresh parsley or cilantro – 2 tbsp, chopped
• Lemon or lime juice – Juice of 1
• Salt and black pepper – To taste
• Optional add-ins: 1 tbsp olive oil or a pinch of chili flakes for extra flavor

Step-by-Step Instructions to Make Avocado Egg Salad with Cherry Tomatoes & Red Onion

Step 1: Prepare the Base Ingredients

Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer to an ice bath to cool before peeling and quartering.
Dice the Avocados: Cut the avocados in half, remove the pit, and carefully scoop out the flesh. Dice into medium-sized cubes and place in a large mixing bowl.

Step 2: Assemble the Salad

Combine Fresh Ingredients: Add the halved cherry tomatoes, finely chopped red onion, and chopped parsley or cilantro to the bowl with avocado.
Add the Eggs: Gently fold in the quartered boiled eggs to avoid breaking them too much.

Step 3: Dress and Season

Drizzle and Toss: Squeeze the juice of one lemon or lime over the salad. Optionally, drizzle with olive oil and sprinkle in a pinch of chili flakes if desired.
Season to Taste: Add salt and freshly cracked black pepper to your liking. Toss gently until all ingredients are evenly coated, taking care not to mash the avocado.

Variations

• Spicy Kick – Add chopped jalapeño or a dash of hot sauce for a spicy version.
• Creamy Twist – Mix in a spoonful of Greek yogurt or sour cream for added creaminess.
• Crunchy Upgrade – Toss in diced celery, chopped cucumber, or toasted seeds for extra texture.
• Smoky Flavor – Add crumbled bacon or a touch of smoked paprika to bring in a smoky depth.

Cooking Note

• This salad is best served immediately to enjoy the vibrant flavors and texture of the avocado before it begins to brown.
• If preparing ahead, store the chopped ingredients separately and mix just before serving.
• To keep avocados from oxidizing, squeeze extra lemon or lime juice over the top.

Serving Suggestions

• As a main dish: Serve in a bowl with crackers, whole grain toast, or pita bread.
• Stuffed into wraps: Spoon into lettuce wraps or tortilla wraps for an easy, handheld meal.
• Side dish: Pair with grilled chicken, fish, or a grain bowl for a complete meal.

Helpful Tips

• Use ripe but firm avocados to maintain the shape and texture in the salad.
• Let the eggs cool completely before cutting to avoid crumbling or overcooking.
• Always taste before serving—lemon, salt, and pepper levels can vary depending on ingredient freshness.
• For an extra zesty flavor, add lemon zest or a splash of vinegar.

Prep Time: 10 minutes

Cooking Time: 10 minutes (for boiling eggs)

Total Time: 20 minutes

Nutritional Information (Per Serving)

(Based on 4 servings)
• Calories: 320
• Protein: 13g
• Sodium: 290mg

Common Mistakes to Avoid

• Over-mixing: Stirring too vigorously will mash the avocado and eggs, turning the salad into a spread.
• Underripe or overripe avocados: Using avocados that are too hard or too soft will affect both flavor and texture.
• Skipping the acid: The lemon or lime juice isn’t just for flavor—it prevents the avocado from browning too quickly.
• Not seasoning enough: Under-salting can make the salad taste flat. Start light and adjust gradually.

Conclusion

Avocado Egg Salad with Cherry Tomatoes & Red Onion is more than just a salad—it’s a complete, nutrient-rich meal that’s as beautiful as it is flavorful. Its simplicity makes it ideal for quick lunches or weeknight dinners, and its flexibility ensures it can easily be tailored to your preferences. Whether you’re meal-prepping, looking for something wholesome yet satisfying, or just love the creamy combo of eggs and avocado, this salad is a guaranteed favorite.

Frequently Asked Questions (FAQs)

Q1: Can I make this salad ahead of time?
Yes, but it’s best to store the ingredients separately and combine them right before serving to maintain freshness and prevent browning.

Q2: Can I add mayonnaise to this recipe?
You can! A tablespoon of mayo or Greek yogurt can add extra creaminess if you prefer a richer texture.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 1 day. Add extra lemon juice to keep the avocado from browning.

Q4: Can I use another type of tomato?
Yes, diced Roma or grape tomatoes work well. Just be sure to remove excess liquid to keep the salad from getting soggy.

Q5: Is this salad keto-friendly?
Absolutely. With healthy fats from avocado and protein from eggs, it fits well within a keto diet.