Avocado and Egg Salad
This colorful avocado and egg salad combines crisp lettuce, juicy tomatoes, red onion, creamy avocado and tender boiled eggs. Lemon juice adds freshness, while mayonnaise or sour cream can be served alongside.
Updated : 12 November, 2026
Easy
About 30 min.
Ingredients
150 grams
Tomato
100 grams
Lettuce leaves
3
Eggs
1
Avocado
7 grams
Parsley
0.5
Onion
1 tablespoon
Mayonnaise
1 tablespoon
Sour cream
1 tablespoon
Lemon juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients.
Step 2
Wash and dry the tomatoes, then cut them in half. If using regular tomatoes instead of cherry tomatoes, cut them into wedges. Choose firm, juicy tomatoes that will hold their shape.
Step 3
Cut the avocado in half and remove the pit. Peel each half and cut into slices or half-moons.
Step 4
Peel the red onion and slice it into thin half-rings. If desired, marinate it in a mixture of vinegar and sugar for 20 minutes.
Step 5
Boil the eggs until soft or hard, depending on your preference, then cool, peel and cut into wedges or slices.
Step 6
Use a ready-made mixed salad blend or combine any lettuce leaves you have on hand.
Step 7
Wash and dry the parsley, then finely chop it. You can also use dill, cilantro, green onions or a mixture of fresh herbs.
Step 8
Combine the lettuce, avocado, tomatoes, onion and parsley in a bowl. Season with salt if desired, drizzle with lemon juice and toss gently.
Step 9
Transfer the salad to a serving plate and arrange the boiled egg quarters around the edge. Serve with mayonnaise and sour cream on the side if desired.
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