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Creamy Avocado Tomato Egg Salad You Will Crave Daily

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Buttery avocado, tender hard-boiled eggs, and juicy tomatoes tossed in a lemon-Dijon dressing make this Avocado Tomato Egg Salad that is creamy without mayo and ready in about 30 minutes.

Ingredients

  • 2 ripe avocados, peeled and diced
  • 3 large eggs, hard-boiled and halved
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Lower the 3 large eggs into a pot of boiling water and cook for 10 to 11 minutes, then move them to an ice bath for 5 minutes, peel under cool running water, and halve them so the yolks are set with creamy centers.
  2. Halve the cherry tomatoes, thinly slice the red onion, and chop the parsley and cilantro, then add them all to a large mixing bowl; soak onion slices in cold water for 5 minutes and pat dry if you want a milder bite.
  3. Whisk the olive oil, lemon juice, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes (if using) in a small bowl for about 30 seconds until slightly thickened and glossy.
  4. Dice the avocados into roughly ¾-inch cubes and add them to the bowl right away, then pour the dressing over the top and fold gently with a spatula until the cubes are glossy and coated but still intact.
  5. Nestle the halved eggs into the salad and fold just 2 or 3 times so a few yolk crumbles melt into the dressing and add extra creaminess.
  6. Taste a spoonful with a bit of everything, then adjust with a pinch of salt, a squeeze of lemon, or more red pepper flakes as needed.
  7. Chill the salad for 10 minutes if desired, then spoon it over crisp greens or pile it onto toasted bread or into wraps; flavors settle and meld as it rests.
  8. Pro Tip: Dice the avocados last and dress them immediately, since the lemon juice helps keep the cubes bright green and the salad looking fresh.
  9. Reminder: Fold gently and avoid overmixing so the avocado cubes stay creamy but distinct, not mashed.

Notes

  • Dry the tomatoes: Pat halved cherry tomatoes dry so extra juice doesn’t thin the dressing and make this Avocado Tomato Egg Salad watery.
  • Check avocado ripeness: Flick off the small stem nub; green underneath means ripe and ready, brown means mushy. Ripe-but-firm fruit holds clean ¾-inch cubes.
  • Whisk until glossy: Whisk the olive oil, lemon juice, and Dijon for a full 30 seconds so the mustard emulsifies the dressing and it clings to the avocado instead of pooling.
  • Fold eggs in last: Add the eggs after the avocado and fold only two or three times so the yolks crumble slightly without turning the salad muddy.
  • Taste with everything: Taste a spoonful with egg, avocado, and tomato together and add lemon before more salt if it tastes flat.
  • Refrigerating: Spoon leftovers into a shallow airtight container and press plastic wrap directly onto the surface, refrigerate at 40°F (4°C) or below, and eat within 2 days for best texture.
  • Freezing: Do not freeze this salad; thawed avocado turns watery, egg whites go rubbery, and tomatoes collapse. For make-ahead, store boiled peeled eggs, sliced onion, and dressing separately for up to 2 days.
  • Reviving and serving: Let the container sit 10 to 15 minutes, drain any pooled liquid, fold gently, then wake it up with a squeeze of lemon, a pinch of salt, and a sprinkle of fresh parsley or cilantro.

Nutrition

Find it online: https://www.kitchenmomy.com/avocado-tomato-egg-salad/