A quick and fresh bowl you can make in minutes.
introduction
This Hard Boiled Egg and Avocado Bowl is simple, healthy, and ready fast. If you want a sweet bake for later, try the apple and raisin cake recipe for a change of pace.
why make this recipe
You make this recipe when you want a fast meal that feels full and fresh. It has good protein from eggs and healthy fat from avocado. It needs few ingredients and little work. It fits breakfast, lunch, or a light dinner.
how to make Hard Boiled Egg and Avocado Bowl
- Peel and quarter the hard boiled eggs.
- Cut the avocado into small pieces.
- Finely chop the red onion and red bell pepper.
- Gently toss eggs, avocado, onion, and pepper in a bowl.
- Drizzle with white balsamic vinegar and extra virgin olive oil.
- Sprinkle flaky sea salt, fresh cracked pepper, and crushed red pepper to taste.
- Mix once gently and serve with a fork.
Ingredients :
2 hard boiled eggs (quartered), ½ large avocado (chopped), 1 heaping Tablespoon red onion (finely chopped), 1 heaping Tablespoon red bell pepper (finely chopped), Drizzle of white balsamic vinegar, Drizzle of extra virgin olive oil, Flaky sea salt (to taste), Fresh cracked pepper (to taste), Crushed red pepper (to taste)
Directions :
Gently toss together eggs, avocado, onion and bell pepper in a bowl., Add a drizzle of white balsamic vinegar and olive oil and sprinkle on sea salt and ground pepper., Serve and enjoy with a fork!
how to serve Hard Boiled Egg and Avocado Bowl
Serve it in a small bowl with a fork. It goes well on toasted bread or with crackers. You can also add it on top of mixed greens for a salad. Eat it right away for best taste.
how to store Hard Boiled Egg and Avocado Bowl
Store in an airtight container in the fridge. Use within 1 day for best color and flavor, because avocado browns fast. If you must keep longer, add lemon or vinegar to slow browning and eat within 2 days.
tips to make Hard Boiled Egg and Avocado Bowl
- Use ripe but firm avocado so pieces hold shape.
- Cut avocado last to keep it from browning.
- Gently toss so eggs do not mash.
- Taste and add salt and pepper little by little.
- Use flaky sea salt for better texture.
variation (if any)
- Add chopped cherry tomatoes for more juice.
- Stir in a spoon of plain yogurt or mayo for creaminess.
- Swap white balsamic for lemon juice for a brighter taste.
- Add fresh herbs like parsley or chives.
FAQs
Q: Can I make this ahead of time?
A: You can prep eggs and chop veggies ahead, but mix avocado just before serving to avoid browning.
Q: Can I use soft boiled eggs?
A: Yes. Soft boiled eggs give a creamier texture but will be runnier.
Q: How do I stop the avocado from turning brown?
A: Add a little vinegar or lemon juice and store in an airtight container. Use soon after mixing.
Q: Is this bowl good for meal prep?
A: Partly. Prep eggs and vegetables ahead, but add avocado right before eating for best freshness.
Hard Boiled Egg and Avocado Bowl
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A quick and fresh bowl you can make in minutes, featuring hard boiled eggs and avocado.
Ingredients
- 2 hard boiled eggs (quartered)
- ½ large avocado (chopped)
- 1 heaping Tablespoon red onion (finely chopped)
- 1 heaping Tablespoon red bell pepper (finely chopped)
- Drizzle of white balsamic vinegar
- Drizzle of extra virgin olive oil
- Flaky sea salt (to taste)
- Fresh cracked pepper (to taste)
- Crushed red pepper (to taste)
Instructions
- Peel and quarter the hard boiled eggs.
- Cut the avocado into small pieces.
- Finely chop the red onion and red bell pepper.
- Gently toss eggs, avocado, onion, and pepper in a bowl.
- Drizzle with white balsamic vinegar and extra virgin olive oil.
- Sprinkle flaky sea salt, fresh cracked pepper, and crushed red pepper to taste.
- Mix once gently and serve with a fork.
Notes
Store in an airtight container in the fridge and use within 1 day for best color and flavor. Add lemon or vinegar to slow browning if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg
