Hard-boiled Egg Salad with Avocado and Herbs
A creamy, fresh salad of hard-boiled eggs and avocado tossed with herbs and crisp greens. Quick to make and perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 14g
Ingredients
- 4 large eggs
- 1 medium avocado
- 2 cups mixed greens
- ¼ cup fresh herbs (parsley, chives, dill)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let sit 10 minutes.
- 2
Drain eggs, cool under cold water, then peel and chop into bite-sized pieces.
- 3
Halve the avocado, remove the pit, scoop out the flesh, and cut into chunks.
- 4
In a large bowl, combine eggs, avocado, mixed greens, and chopped herbs.
- 5
Drizzle with lemon juice and olive oil, then season with salt and pepper.
- 6
Toss gently to combine, being careful not to mash the avocado. Serve immediately.
Tools you’ll need
- pot
- large bowl
- knife
- cutting board
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