Avocado Egg Salad Cups

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, protein-rich salad made with avocado, poached eggs, and fresh herbs, served in half-cup shells for a satisfying bite. This mexican-inspired breakfast (whole30) ready in about 30 minutes combines large Eggs, large, diced Avocado, medium, juiced Lime into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

★ 3.9 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Poach 4 eggs: Bring 4 cups water to a boil, add 1 tbsp olive oil, and cook eggs for 6-7 minutes. Drain and cool.
  2. Step 2: In a bowl, mash 1/2 cup avocado with 2 tbsp lime juice, 1 tbsp cilantro, 1/2 tsp chili flakes, and a pinch of salt until smooth.
  3. Step 3: Halve the poached eggs and place in a serving dish. Spoon the avocado mixture over the eggs. Top with sliced radishes and a drizzle of remaining olive oil.

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Frequently asked questions

How long does Avocado Egg Salad Cups take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Avocado Egg Salad Cups?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Avocado Egg Salad Cups?

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 Egg Salad Cups for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Avocado Egg Salad Cups whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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