Avocado and Hard-Boiled Egg Salad with Lemon-Cilantro Dressing
A creamy, protein-packed salad featuring perfectly cooked eggs and avocado, tossed in a bright lemon-cilantro dressing for a satisfying meal that supports skin health and energy levels. This mediterranean-inspired salads ready in about 15 minutes blends (peeled, quartered) hard-boiled eggs, (diced) avocado, (chopped) fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 4 (peeled, quartered) hard-boiled eggs
- 2 (diced) avocado
- 1/4 cup (chopped) fresh cilantro
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup (optional) mixed greens
Instructions
- Step 1: In a medium bowl, combine 2 diced avocados, 4 quartered hard-boiled eggs, and 1/4 cup fresh cilantro; gently toss without mashing avocado.
- Step 2: Whisk together 2 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 3: Pour dressing over avocado and egg mixture, then toss gently until evenly coated.
- Step 4: Serve immediately over 1/2 cup mixed greens (if using) for a nutrient-dense meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado and Hard-Boiled Egg Salad with Lemon-Cilantro Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Avocado and Hard-Boiled Egg Salad with Lemon-Cilantro Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Avocado and Hard-Boiled Egg Salad with Lemon-Cilantro Dressing?
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 with Lemon-Cilantro Dressing 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 with Lemon-Cilantro Dressing?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Absolutely wonderful.
