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