Avocado and Hard-Boiled Egg Salad
A refreshing, no-cook salad featuring creamy avocado and protein-rich eggs, ideal for soothing skin and supporting Whole30 goals. This american-inspired whole30 ready in about 10 minutes pairs hard-boiled eggs, avocado, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, peeled and chopped hard-boiled eggs
- 1, diced avocado
- 1/4 cup, finely chopped red onion
- 1/2 (juiced and zested) lemon
- 1 tablespoon olive oil
- 1 teaspoon, chopped fresh dill
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 2 chopped hard-boiled eggs, 1 diced avocado, and 1/4 cup finely chopped red onion. Gently toss to mix without mashing the avocado.
- Step 2: In a small bowl, whisk together 1 tablespoon olive oil, the juice and zest of 1/2 lemon, 1 teaspoon chopped fresh dill, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper to create the vinaigrette.
- Step 3: Pour the vinaigrette over the salad mixture and toss gently until evenly coated, ensuring the avocado remains intact.
Frequently asked questions
How long does Avocado and Hard-Boiled Egg Salad take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Hard-Boiled Egg Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hard-boiled eggs from drying out.
Can I substitute ingredients in Avocado and Hard-Boiled Egg Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Hard-Boiled Egg Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Avocado and Hard-Boiled Egg Salad?
American whole30 like this pair well with a compliant starch (roasted sweet potato, cauliflower rice, or plantains), a crisp salad dressed with olive oil and lemon, and sliced fruit. Skip grains, legumes, dairy and added sugar — none of them are Whole30-compliant. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
