Avocado and Hard-Boiled Egg Salad with Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A creamy, protein-packed salad made with mashed avocado and hard-boiled eggs, tossed in a tangy Dijon vinaigrette. Ideal for a quick Whole30 lunch or snack. This American-inspired Whole30 recipe, ready in about 10 minutes, pairs avocado, hard-boiled eggs, dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1, pitted and diced avocado
• 2, peeled and chopped hard-boiled eggs
• 1 tbsp dijon mustard
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, whisk 1 tbsp Dijon mustard, 1 tbsp lime juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until well combined.
2. Step 2: Add 1 diced avocado and 2 chopped hard-boiled eggs to the bowl, then gently fold together with a rubber spatula until the mixture is evenly distributed and the eggs are lightly mashed.
3. Step 3: Taste and adjust seasoning if needed, then serve immediately or chill for 10 minutes before serving.