Avocado & Hard-Boiled Egg Salad
Creamy, nutrient-dense salad with perfectly cooked eggs and avocado, designed to support skin health during Whole30. This mexican-inspired whole30 ready in about 15 minutes pairs medium avocado, large eggs, lime 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium avocado
- 4 large eggs
- 1 lime
- 1/4 cup red onion
- 2 tbsp fresh cilantro
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Place 4 large eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Immediately turn off heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and slice into quarters.
- Step 2: Dice 1 medium avocado, then squeeze juice from 1 lime over it to prevent browning. Gently toss avocado with 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1/4 tsp sea salt, and 1/8 tsp black pepper.
- Step 3: Arrange sliced hard-boiled eggs on top of the avocado mixture, ensuring each serving gets 2 egg quarters. Squeeze extra lime juice over the top and serve immediately to maintain freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Avocado & Hard-Boiled Egg Salad take to make?
Total time is about 15 minutes (15 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 & 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 medium avocado from drying out.
Can I substitute ingredients in Avocado & 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 & 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 & Hard-Boiled Egg Salad?
Mexican whole30 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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
