Hard-Boiled Egg and Avocado Salad
Creamy avocado and protein-rich eggs create a satisfying, no-cook meal with fresh herbs. This Mexican-inspired Whole30 recipe, ready in about 15 minutes, pairs hard-boiled eggs, avocado, red onion 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
- 3 hard-boiled eggs
- 1 avocado
- 1/4 cup red onion
- 2 tbsp fresh cilantro
- 1 lime
- 1 tsp olive oil
- 1/4 tsp sea salt
- pinch black pepper
Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and chop 3 hard-boiled eggs into small pieces. Halve and pit 1 avocado, then dice the flesh into 1/2-inch cubes.
- Step 2: Finely chop 1/4 cup red onion and mince 2 tbsp fresh cilantro. Squeeze juice from 1 lime over the eggs and avocado.
- Step 3: Gently mix eggs, avocado, red onion, and cilantro in a bowl. Add 1 tsp olive oil, 1/4 tsp sea salt, and a pinch of black pepper. Toss until evenly combined and the avocado is creamy.
