Creamy avocado and boiled egg salad is a simple dish with contrasting textures: soft avocado, firm slices of egg, crisp red onion, and fresh herbs. Lemon or lime juice adds brightness and ties the ingredients together, while optional chili flakes or paprika bring a small amount of warmth.
This recipe works best when the avocado is ripe but still firm enough to dice. If it is extremely soft, it will coat the egg and create a creamier salad; if it is just ripe, the pieces will remain more distinct. Either texture can work, so mix according to the result you prefer.
Ingredients
- 1 ripe avocado, diced
- 2 hard-boiled eggs, sliced
- 1/4 small red onion, thinly sliced
- 2 tablespoons fresh parsley or dill, chopped
- 1 tablespoon lemon or lime juice
- Salt and black pepper to taste
- Optional: a pinch of chili flakes or paprika
Instructions
- Prepare the ingredients by dicing the ripe avocado, slicing the hard-boiled eggs, thinly slicing the red onion, and chopping the parsley or dill.
- Place the avocado, egg, and onion in a mixing bowl.
- Gently toss the ingredients. Use a broad spoon or spatula so the egg slices do not break down more than necessary.
- Drizzle with the lemon or lime juice. Add salt, black pepper, chopped herbs, and the optional chili flakes or paprika.
- Fold once more, taste, and adjust the salt and pepper if needed.
- Serve immediately as a light meal or a fresh side dish.
Serving Notes
For a chunkier presentation, add the egg slices last and turn them through the seasoned avocado only once or twice. For a softer, more cohesive mixture, let some of the avocado mash against the side of the bowl while folding.
The citrus juice helps balance the richness of the egg and avocado and also slows discoloration, but the salad still looks and tastes best when freshly made. Keep it refrigerated if there is any delay before serving.
