Avocado and Egg Salad is an easy, scrumptious, and budget-friendly salad that can be prepared in under 10 minutes. Use up avocado and boiled eggs and any vegetables and fruit at hand, season with salt and pepper, drizzle with olive oil; and sprinkle with nutty sesame seeds for breakfast, lunch, or dinner.
Who else is at their happiest when odds and ends that might have gone into the bin were made into a meal?
I say I am one of those. I have said somewhere before that I am not big on salads but I chop vegetables and fruits which are mostly leftovers, if I am lucky I find an egg or fish and throw them in the bowl too. Seasoning is easy. Salt and pepper are my go-to. For some crunch, seeds or nuts are friends. Of course, some kind of dressing has to go too. In this instance, a pot of pickled beetroot was waiting to be found so that was the acid part which was a great addition because no limes nor lemons were left in the house. A bottle of olive oil lurked in the cupboard, how fortunate I am!
Salads that use whatever is in the fridge are the way to go. If by any chance a big batch of sesame dressing or homemade vinaigrette is made they are delicious with salads.
Why you’ll love this avocado and egg salad without mayo
1. Easy – You can use ingredients from the fridge or cupboards. All you need to do is chop or slice them. If they are not, slice or chop them and put them all in a bowl or plate.
2. Budget-friendly – use up leftovers, swap eggs for any protein you have, or leave altogether.
3. Scrumptious – The combination of crisp, tart, creamy, juicy; and nutty.
Ingredients and Substitutions
These ingredients are only a suggestion. You can substitute them with greens for the base, cucumbers, tomatoes, peppers to add in, or cooked vegetables like potatoes, sweet potatoes, carrots, or beetroot. Do not forget dried or fresh fruits, nuts, seeds, cheese, tofu,or egg and the dressing.
Avocado – ripe, sliced or cubed
Cucumber – fresh or pickled and sliced
Pickled beetroot
Tomato
Soft or hard-boiled egg
Salt and pepper
Extra virgin olive oil
Toasted sesame seeds
How to make this avocado egg salad
First, chop and prepare ingredients as indicated.
Then, put the salad into a salad bowl or serving plate.
Drizzle with olive oil and season with salt and pepper to your taste.
Sprinkle with toasted sesame seeds and enjoy.
Watch how to make a bowl of salad that will cheer you up
You can find a video of this recipe on Youtube if you prefer learning by watching.
What to serve this salad with
Serve with warm flatbread, cheese toasties, crackers, toasted bread or anything you want.
Try these homemade salads next
Easy Tomato and Avocado with Feta Salad
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Easy Avocado and Egg Salad
Ingredients
- 1/2 avocado ripe, sliced or cubed
- 1 beetroot pickled, diced or sliced
- 1/2 cucumber diced or sliced
- 1 tomato sliced
- 1 soft or hard-boiled egg sliced in half
- 1-2 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/2 tsp toasted sesame seeds
Instructions
- Chop and prepare ingredients as indicated.
- Place the salad into a salad bowl or serving plate.
- Drizzle with olive oil and season with salt and pepper to your taste.
- Sprinkle with toasted sesame seeds and enjoy with toasted bread or crackers.
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