Hard-Boiled Egg & Avocado Salad with Seed Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed salad using the exact meal referenced in the Whole30 forum, elevated with a crunchy seed topping for satisfying texture. This american-inspired whole30 (whole30 starter, high protein) ready in about 32 minutes pairs large eggs, medium, diced avocado, sea salt 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.

Prep: 20 min Cook: 12 min Serves 2 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Place 4 large eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat.
  2. Step 2: Once boiling, cover and remove from heat. Let sit for 12 minutes, then transfer eggs to an ice bath for 5 minutes to cool completely.
  3. Step 3: Peel eggs under cold running water, then slice in half lengthwise and remove yolks into a bowl.
  4. Step 4: Mash yolks with 1/4 tsp sea salt, 1/8 tsp black pepper, and 1 tbsp diced avocado until smooth.
  5. Step 5: Gently fold in remaining 2 tbsp diced avocado and 1 tsp avocado oil until fully incorporated.
  6. Step 6: Spoon yolk mixture into egg white halves and top each with a sprinkle of 2 tbsp chia seeds and 2 tbsp pumpkin seeds mixed together to create a crunchy crust.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Hard-Boiled Egg & Avocado Salad with Seed Crust take to make?

Total time is about 32 minutes (20 min prep + 12 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 Hard-Boiled Egg & Avocado Salad with Seed Crust?

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 large eggs from drying out.

Can I substitute ingredients in Hard-Boiled Egg & Avocado Salad with Seed Crust?

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 Hard-Boiled Egg & Avocado Salad with Seed Crust 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.

Is Hard-Boiled Egg & Avocado Salad with Seed Crust whole30 starter?

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

What others are saying

Related recipes