Avocado Egg Salad with Tomato and Herbs

Lunch · Salads

Avocado Egg Salad with Tomato and Herbs

Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
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Prep
20 minutes
Chilling
1 hour
Total
1 hour 20 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Mayonnaise
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • 1/2 tsp Salt
  • 1/4 tsp Hot pepper sauce
  • 2 Avocado (Peeled, pitted, and chopped)
  • 1 cup Tomatoes (chopped; drain excess juice)
  • 1/2 cup Red onion (Chopped)
  • 6 large hard-boiled eggs (peeled, fully cooked and chilled, then chopped)
  • 1/4 cup Parsley (fresh, chopped; or use cilantro)
  • 2 cups baby spinach (washed and dried, for serving)

Start with chilled eggs

Have the hard-boiled eggs ready before you begin. Fold the avocado into the dressing gently so it keeps some texture, and drain the tomato to keep the salad from becoming watery.

Make it a light lunch

Serve over baby spinach, or use the salad as a sandwich filling if you prefer. Bread is an optional serving suggestion and is not included in the recipe quantities. Enjoy the salad the same day for the best color.

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The cooking plan

How to make Avocado Egg Salad with Tomato and Herbs.

  1. Start with fully cooked, peeled and chilled hard-boiled eggs. Chop the eggs, tomato, onion and parsley. Drain excess juice from the chopped tomato. Wash and dry the spinach for serving.

  2. Whisk together the mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl.

  3. Cut the avocados into bite-size pieces just before mixing. Gently fold the avocado, eggs, tomato, onion and parsley into the dressing, leaving some texture rather than mashing everything.

  4. Cover and refrigerate at 40°F or below for 1 hour. Taste and adjust seasoning before serving. Keep refrigerated until you are ready to eat.

  5. Divide the spinach among six plates or bowls and spoon the salad over it. Serve the same day for the best avocado color and texture.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Avocado Egg Salad with Tomato and Herbs

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Chopped hard-boiled eggs and avocado with a lemony mayonnaise dressing, tomato, red onion and parsley. Serve chilled over spinach for a light lunch.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp Mayonnaise
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • ½ tsp Salt
  •  
    ¼ tsp Hot pepper sauce
  • 2 Avocado Peeled, pitted, and chopped
  • 1 cup Tomatoes chopped; drain excess juice
  • ½ cup Red onion Chopped
  •  
    6 large hard-boiled eggs peeled, fully cooked and chilled, then chopped
  • ¼ cup Parsley fresh, chopped; or use cilantro
  • 2 cups baby spinach washed and dried, for serving

Equipment

1 Mixing bowl

Instructions
 

  1. Start with fully cooked, peeled and chilled hard-boiled eggs. Chop the eggs, tomato, onion and parsley. Drain excess juice from the chopped tomato. Wash and dry the spinach for serving.
  2. Whisk together the mayonnaise, sour cream, lemon juice, salt and hot pepper sauce in a large bowl.
  3. Cut the avocados into bite-size pieces just before mixing. Gently fold the avocado, eggs, tomato, onion and parsley into the dressing, leaving some texture rather than mashing everything.
  4. Cover and refrigerate at 40°F or below for 1 hour. Taste and adjust seasoning before serving. Keep refrigerated until you are ready to eat.
  5. Divide the spinach among six plates or bowls and spoon the salad over it. Serve the same day for the best avocado color and texture.

Nutrition

Serving: 5ozCalories: 221kcalCarbohydrates: 9gProtein: 7gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 168mgSodium: 300mgPotassium: 489mgFiber: 5gSugar: 2gVitamin A: 803IUVitamin C: 16mgCalcium: 47mgIron: 1mg

Notes

Timing: Uses eggs that are already hard-boiled and chilled. Boiling and cooling eggs from raw is not included in the preparation time.
Herbs: Cilantro can replace the parsley if you prefer. Lemon slows avocado browning but does not prevent it completely.
Storage: Keep covered at 40°F or below and use within 1 day for best quality. Do not leave out for more than 2 hours, or 1 hour above 90°F. Contains egg and milk; check condiment labels.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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