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

Step 1: Prepare the Base Ingredients

1. 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.

2. 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

1. Combine Fresh Ingredients: Add the halved cherry tomatoes, finely chopped red onion, and chopped parsley or cilantro to the bowl with avocado.

2. Add the Eggs: Gently fold in the quartered boiled eggs to avoid breaking them too much.

Step 3: Dress and Season

1. 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.

2. 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.