🥑 Avocado Egg & Cucumber Salad Recipe
Servings: 2–3
Prep Time: 10 minutes
Total Time: 10 minutes
Diet: Low-carb, gluten-free, high-protein
đź›’ Ingredients
Base Ingredients
2 ripe avocados, diced
3 hard-boiled eggs, chopped
1 medium cucumber, diced (English cucumber preferred)
2–3 tablespoons red onion, finely chopped (optional)
1–2 tablespoons fresh dill or parsley, chopped
Dressing
2 tablespoons Greek yogurt OR mayonnaise
1 tablespoon lemon juice (or lime)
1 teaspoon Dijon mustard
1 small garlic clove, minced (optional)
Salt and black pepper, to taste
Optional Add-ins
Cherry tomatoes, halved
A drizzle of olive oil
Everything bagel seasoning
Crushed red pepper
A sprinkle of feta cheese
🥣 Instructions
1. Prep the Ingredients
Hard-boil the eggs (10 minutes), cool, peel, and chop.
Dice avocados and cucumber into small, bite-sized pieces.
Finely chop onion and herbs.
2. Make the Dressing
In a small bowl, whisk together:
Greek yogurt or mayo
Lemon juice
Dijon mustard
Garlic (optional)
Salt and pepper
Taste and adjust acidity or salt as needed.
3. Combine the Salad
Add chopped eggs, avocado, cucumber, onion, and herbs to a large bowl.
Pour the dressing on top.
Gently fold everything together so the avocado stays chunky, not mashed.
4. Serve
Enjoy immediately, or chill for 10–15 minutes for a colder, more refreshing taste.
🍽️ How to Serve
On toast (excellent on sourdough)
As a sandwich filling
In lettuce wraps
Over mixed greens
With crackers or pita chips
🧊 Storage Tips
This salad is best fresh, but you can refrigerate it for up to 24 hours.
To avoid browning, press plastic wrap directly onto the surface and store in an airtight container.
🔄 Variations
Mediterranean Version
Add olive oil, feta, olives, and sun-dried tomatoes.
Spicy Version
Add jalapeño, paprika, or sriracha.
High-Protein Version
Stir in chickpeas, canned tuna, or shredded chicken.