Avocado and Hard-Boiled Egg Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Creamy avocado and perfectly cooked hard-boiled eggs tossed with zesty lemon vinaigrette for a protein-packed lunch. This american-inspired salads ready in about 15 minutes pairs peeled and chopped hard-boiled eggs, large, diced avocado, finely minced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 and chopped hard-boiled eggs
• 1 large, diced avocado
• 2 tbsp, finely minced red onion
• 2 tbsp, chopped fresh cilantro
• 1, juiced and zested lemon
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine chopped hard-boiled eggs, diced avocado, minced red onion, and chopped cilantro. Add 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper, then toss gently to combine without mashing avocado.
2. Step 2: Whisk together remaining 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp olive oil, and a pinch of salt in a small bowl until emulsified.
3. Step 3: Pour dressing over salad and toss again until evenly coated. Chill for 15 minutes to allow flavors to meld, then serve immediately.