Quinoa and Easter Egg Salad with Avocado Cream

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-27 · Updated 2026-03-27

A vibrant, protein-packed salad blending quinoa, hard-boiled eggs, avocado, and spring greens for a modern Easter side. This international-inspired salads (vegetarian) ready in about 20 minutes pairs cooked quinoa, hard-boiled and diced large eggs, mashed avocado 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 220 calories and feeds 6, 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

• 1 cup, cooked quinoa
• 6, hard-boiled and diced large eggs
• 2, mashed avocado
• 1, diced English cucumber
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, diced eggs, cucumber, red onion, and parsley. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
2. Step 2: Gently fold dressing into quinoa mixture until evenly coated. Stir in mashed avocado until creamy. Chill 30 minutes before serving.
3. Step 3: Garnish with additional parsley and serve as a side or light main course.