This mayo-free, creamy Avocado Cherry Tomato Egg Salad takes just 10 minutes to prepare. It replaces traditional mayonnaise with ripe avocado for a healthy, vibrant, and high-protein meal. Perfect for lettuce cups, sandwiches, or a simple side dish.
Food Recipe
This salad is packed with protein, a quick and tangy lemon based dressing, and fresh produce! I love having it for breakfast or lunch, but it also pairs beautifully with dinner.
Food Recipe
- Cook Time: 20 min
- Difficulty: Easy
- Ingredients
- 4 large eggs, hard-boiled
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1 tbsp fresh lemon juice (or lime juice)
- 2 tbsp extra-virgin olive oil
- Fresh parsley or cilantro, chopped (to taste)
- Salt and freshly cracked black pepper (to taste)
- Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cover and simmer for 9–10 minutes, then immediately transfer to an ice-water bath. Peel and chop into bite-sized pieces.
- Combine: In a large mixing bowl, gently combine the chopped eggs, diced avocado, halved cherry tomatoes, and diced red onion.
- Dress: Drizzle the olive oil and fresh lemon juice evenly over the salad to add zest and prevent the avocado from browning.
- Toss: Sprinkle in your fresh herbs, salt, and pepper. Gently fold the ingredients together until well-coated, taking care not to mash the avocado too much.
Serve immediately on a toasted bagel or wrapped in a tortilla. Because avocado browns quickly, it is best eaten on the same day. If you must store leftovers, press a piece of plastic wrap directly on the surface of the salad in an airtight container and refrigerate for up to 1 day.
