Fresh, creamy, and bursting with bright flavor, this Creamy Avocado and Egg Delight Salad is the kind of dish that makes healthy eating feel exciting. Every bite brings together buttery avocado, protein-packed eggs, crisp greens, and a squeeze of zesty lemon for a refreshing finish. It’s simple, satisfying, and exactly what you want when you’re craving something nourishing without spending hours in the kitchen.

Creamy Avocado and Egg Delight Salad – Quick Salads For Lunch

This salad easily earns its place among your favorite Quick Salads For Lunch, especially on busy weekdays when time is short but flavor still matters. The creamy texture of avocado pairs beautifully with tender eggs, making it one of those Salads With Eggs you’ll come back to again and again. It’s also perfect as a Side Dish Easy Healthy enough for family dinners, potlucks, or brunch spreads.

Looking for Healthy Avocado Lunch Ideas that don’t feel boring? This one checks every box. It fits seamlessly into your collection of Food Recipes With Avocado, offering a balanced combination of healthy fats and protein. You can even lean into lighter options by focusing on the whites for delicious Egg White Dishes that keep things fresh and satisfying.

Whether served as a Light Delicious Dinner or enjoyed as one of your go-to Avocado Sides, this bowl proves that wholesome ingredients can taste incredible. Best of all, it’s truly a Recipe With Avocado Easy enough for beginners but impressive enough to serve guests. One forkful in, and you’ll see why this vibrant salad is destined to become a regular in your kitchen rotation.

Creamy Avocado and Egg Delight Salad – Quick Salads For Lunch

⭐ 4.8 from 15 reviews

Ingredients

5 eggs, hard-boiled and peeled
2 ripe avocados
½ teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon freshly cracked black pepper
Sea salt, to taste
Optional: a pinch of crushed red pepper flakes

Instructions

Place the peeled hard-boiled eggs and avocados into a medium mixing bowl. Sprinkle in the onion powder, ground mustard, black pepper, and a little sea salt.
Using a fork, gently mash the eggs, breaking them into small pieces while blending them together with the avocado. Continue mixing until the texture is creamy but still slightly chunky.
Taste and adjust the seasoning as needed. Serve immediately for the freshest flavor and texture. For best quality, enjoy within one to two hours. If preparing ahead, mix in a squeeze of fresh lemon juice to help prevent the avocado from turning brown.

Notes

Freshly cooked and cooled hard-boiled eggs are easiest to mash because the yolks are soft and moist. Avoid overcooking the eggs, as this can cause the yolks to become dry and develop a greenish tint. Eggs that have been refrigerated for a day are perfectly fine to use, though they may require a bit more effort to mash smoothly.
To make peeling easier, transfer the boiled eggs directly into an ice bath after cooking. This helps loosen the shells for quicker removal.
For storing leftovers, stir in lemon juice before refrigerating. Press plastic wrap directly onto the surface of the salad to minimize air exposure. While slight browning may occur on top, this method helps keep the salad fresher for longer.