Go Back

Spicy Avocado Egg Salad

A vibrant and protein-packed salad featuring jammy soft-boiled eggs, creamy avocado, cherry tomatoes, and a spicy chili kick.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 bowls
Course: Breakfast, Lunch, Salad
Cuisine: American, Healthy
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large eggs cold
  • 2 ripe avocados cubed
  • 1 cup cherry tomatoes halved
  • 0.25 red onion sliced
Dressing & Garnish
  • 2 tbsp olive oil extra virgin
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 cup fresh cilantro chopped
  • 1 tsp chili flakes red pepper flakes
  • 1 pinch sea salt to taste
  • 1 pinch black pepper to taste

Equipment

  • Saucepan
  • Slotted spoon
  • Knife and Cutting Board
  • Mixing bowl

Method
 

  1. Bring a pot of water to a boil. Lower heat to simmer and gently add eggs.
  2. Boil eggs for exactly 7 minutes for soft-boiled (jammy) yolks.
  3. Prepare an ice water bath. Transfer eggs immediately to ice bath to cool for 5 minutes.
  4. While eggs cool, chop avocados, halve tomatoes, and slice red onions.
  5. Peel eggs and cut into halves.
  6. Combine all ingredients in a bowl.
  7. Drizzle with olive oil and lemon juice. Season with salt, pepper, chili flakes, and cilantro.
  8. Serve immediately.

Notes

Soak red onions in cold water for 10 minutes before serving to reduce their sharpness.