Avocado Egg Salad with Cherry Tomatoes is the kind of vibrant, nourishing dish you can throw together in minutes and still feel like you’ve made something truly special. With creamy avocado, tender boiled eggs, juicy cherry tomatoes, and a zing of lemon, it’s both refreshing and satisfying. Whether you’re looking for a light lunch, an easy side, or a quick snack, this simple salad never disappoints. If you love fresh, seasonal combos like this, you’ll also enjoy my Chickpea Feta Avocado Salad and the ultra-refreshing Easy Avocado Tomato Onion Salad.
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What Makes This Avocado Egg Salad Special?
There’s something undeniably satisfying about how simple this dish is, yet how bold the flavors turn out. Avocado Egg Salad with Cherry Tomatoes delivers a creamy-meets-zesty profile that never feels heavy. It’s the kind of salad that doesn’t need a long list of ingredients to impress — just the right ones, perfectly combined.
At the heart of this recipe is avocado. Ripe and buttery, it coats each bite in richness while replacing the need for mayonnaise. Boiled eggs add protein and substance, while cherry tomatoes bring that burst of juicy sweetness that keeps everything light. A touch of red onion sharpens the flavor, while lemon juice and olive oil pull everything together with a bright, clean finish.
Unlike traditional egg salads, this version feels fresh — not weighed down. It’s perfect for anyone following a gluten-free or low-carb plan, and it works equally well for lunchboxes, brunch spreads, or even scooped onto toast.
If you’re already a fan of balanced, no-fuss meals, you’ll want to check out my Avocado Toast with Feta and Cherry Tomatoes — it shares the same flavor family and simplicity. Or try the Blackberry Avocado Salad with Honey Lemon Vinaigrette if you’re in the mood for a sweet and savory twist.
What sets this salad apart is its versatility. Eat it solo, scoop it with crackers, tuck it in a wrap, or serve it over greens. It’s a modern staple that works wherever and whenever you need it.
Ingredients & Preparation
Ingredient Breakdown
One of the best things about Avocado Egg Salad with Cherry Tomatoes is how effortlessly it comes together. With just a handful of fresh, wholesome ingredients, you get a salad that’s creamy, tangy, and deeply satisfying. Here’s what you’ll need:
Ingredient Table:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe avocados | 2, diced | Choose soft but not mushy for best texture |
| Boiled eggs | 3, peeled & quartered | Medium to hard-boiled for clean cuts |
| Cherry tomatoes | 1 cup, halved | Use multicolored for extra visual appeal |
| Red onion | ½, thinly sliced | Optional, but adds bite |
| Fresh parsley | ¼ cup, chopped | Flat-leaf preferred for flavor |
| Olive oil | 1 tbsp | Use extra virgin for richer taste |
| Lemon juice | 1 tbsp | Freshly squeezed is best |
| Chili flakes (optional) | ½ tsp | Adds a gentle kick |
| Salt and pepper | To taste | Always taste and adjust at the end |
This dish is full of natural textures — creamy avocado, tender eggs, juicy tomatoes — all lightly dressed without any mayo or dairy.
If you love avocado-rich recipes like this, be sure to explore the Chickpea Feta Avocado Salad, which adds a legume twist, or the Easy Avocado Tomato Onion Salad — a great alternative for when you’re short on time.
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Avocado Egg Salad with Cherry Tomatoes
- Total Time: 20
- Yield: 2–3 servings
- Diet: Vegetarian
Description
Avocado Egg Salad with Cherry Tomatoes is a fresh, creamy, and protein-packed salad made with ripe avocados, tender boiled eggs, juicy tomatoes, and a zesty lemon dressing — perfect for lunch, brunch, or a light summer meal.
Ingredients
• 2 ripe avocados (cut into cubes)
• 3 boiled eggs (peeled & quartered)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• ¼ cup chopped parsley
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
Instructions
1. Boil eggs: Place in a pot with cold water, bring to a boil, then cover and let sit for 10 minutes. Cool and peel.
2. Prep ingredients: Halve cherry tomatoes, cube avocados, slice red onion, and chop parsley.
3. Combine in a bowl: Add avocado, eggs, tomatoes, onion, and parsley.
4. Dress the salad: Drizzle with olive oil and lemon juice, add chili flakes (if using), and season with salt and pepper.
5. Toss gently: Use a spoon to carefully mix everything without mashing the avocado.
6. Taste and adjust: Add more lemon, salt, or pepper if needed. Serve immediately.
Notes
– For added protein, include chickpeas or diced grilled chicken.
– Replace parsley with cilantro or dill for a flavor twist.
– Use lime juice instead of lemon for a tropical vibe.
– Add feta or goat cheese for extra creaminess.
– Best eaten fresh; avocado may brown if stored too long.
- Prep Time: 10
- Cook Time: 10
- Method: No-Cook / Boiled
- Cuisine: American
Tools & Easy Ingredient Swaps
Tools You’ll Need:
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A sharp knife
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A cutting board
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A large salad bowl
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Spoon (for scooping avocado)
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Citrus juicer (optional, but handy)
Smart Substitutions:
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No cherry tomatoes? Try grape tomatoes or diced Roma.
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No parsley? Use fresh cilantro or dill for a different flavor profile.
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Egg allergy? Omit the eggs and add chickpeas or diced tofu for plant-based protein.
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Don’t love raw onion? Try quick-pickling it or use green onion instead.
The beauty of this salad lies in its flexibility. It welcomes variations while still holding onto that creamy, citrusy charm that makes it shine.
Cooking Instructions & Tips
Step-by-Step Cooking Method
Making Avocado Egg Salad with Cherry Tomatoes is as simple as it gets. But simple doesn’t mean boring — when done right, each bite is loaded with flavor and freshness.
Step 1: Boil the eggs
Place your eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, cover, remove from heat, and let sit for 9–10 minutes. Then rinse with cold water and peel.
Step 2: Prepare the vegetables
While the eggs cool, halve the cherry tomatoes, cube the ripe avocados, thinly slice the red onion, and chop the parsley. Keep everything fresh and colorful — this is where the salad really shines.
Step 3: Combine the ingredients
In a large bowl, gently mix the avocado, cherry tomatoes, and red onion. Carefully fold in the quartered boiled eggs. Sprinkle in chopped parsley, then drizzle olive oil and lemon juice over the top.
Step 4: Season and finish
Add a pinch of salt, black pepper, and chili flakes if desired. Gently toss to coat everything evenly — you want the avocado to coat the eggs and tomatoes like a creamy dressing without turning mushy.
I use the same gentle folding method when making my Avocado Toast with Feta and Cherry Tomatoes. It keeps the textures intact and the presentation pretty. You’ll notice this balance in my Avocado Strawberry Caprese Salad as well — delicate handling goes a long way.
Tips and Tricks to Perfect It
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Use ripe but firm avocados — You want creaminess, not mush. Slight give when pressed is perfect.
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Serve it immediately — This salad tastes best fresh. Avocados can brown, and tomatoes release water over time.
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Add lemon zest — A touch of zest adds another layer of citrus brightness without overpowering the dish.
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Want protein boost? Add chickpeas or a spoonful of Greek yogurt.
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Chili flakes? Optional, but they add a warm kick that cuts through the richness.
Remember, this dish doesn’t need fancy plating — just bold, fresh ingredients treated with care. Once you’ve made it a few times, you’ll find yourself throwing it together on instinct.
Serving, Storing & Pairing
What to Serve with It
This Avocado Egg Salad with Cherry Tomatoes stands perfectly on its own, but it also makes a versatile companion to other fresh, wholesome dishes. The creamy avocado and bright lemon make it an ideal base for both brunch spreads and light dinners.
For a simple lunch, serve it scooped over toasted sourdough or tucked into a pita with leafy greens. If you’re creating a full spread, pair it with something heartier, like the Greek Orzo Salad Recipe — it adds just the right amount of carbs and Mediterranean flavor to the table.
Looking for warm textures and earthy flavors? Try serving this salad alongside Roasted Cauliflower and Sweet Potato Bowls with Tzatziki and Feta. The contrast between the cool, creamy salad and the warm, roasted vegetables is pure comfort.
This salad also shines as a brunch dish. Pair it with a sparkling citrus mocktail, cucumber mint water, or iced green tea for a refreshing finish.
How to Store and Reheat
While Avocado Egg Salad is best served fresh, you can keep leftovers tasting great with a few simple tricks.
To store:
Transfer to an airtight container and press a piece of parchment paper or plastic wrap directly onto the surface to help reduce oxidation from the avocado. Store in the refrigerator for up to 24 hours.
Avoid strong-smelling items in the fridge that might transfer flavor, like onions or garlic stored nearby.
Reheating? Don’t.
This salad is not meant to be reheated. Instead, remove from the fridge and let sit at room temperature for 10–15 minutes before serving to soften the avocado slightly and awaken the citrus flavor.
Frequently Asked Questions
1. Can I make Avocado Egg Salad ahead of time?
Yes, you can — but for best texture and color, prep the avocado just before serving. If you must prepare ahead, toss the avocado in extra lemon juice and store tightly covered in the fridge for up to 24 hours.
2. How do I keep the avocado from turning brown?
Lemon juice is your best friend. Coat the avocado pieces in lemon juice and press parchment or plastic wrap directly onto the salad’s surface inside the container to limit air contact.
3. Is this salad keto or low-carb?
Absolutely. It’s naturally low in carbs and packed with healthy fats and protein, making it keto-friendly and perfect for low-carb eating plans.
4. Can I make this salad without eggs?
You can! Replace eggs with cooked chickpeas or even firm tofu for a plant-based option that still brings protein and texture.
5. What’s the best way to boil eggs for this recipe?
Place eggs in cold water, bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, then peel. You’ll get perfect, creamy yolks every time.
6. Can I use lime instead of lemon?
Yes — lime juice works beautifully an
Conclusion
There’s a reason this Avocado Egg Salad with Cherry Tomatoes keeps making its way back to my kitchen table. It’s simple, creamy, and packed with fresh flavor — the kind of recipe that works for breakfast, lunch, or whenever you need something quick and nourishing.
If you’re craving a slightly different spin, check out this Tomato Avocado Egg Salad from Tasty. It follows a similar formula but adds its own personality — definitely worth trying next.
And if you’re still in the mood for more avocado goodness, don’t miss the Avocado Strawberry Caprese Salad. It’s a sweet-savory twist that brings out a completely different side of the avocado.
I hope this salad becomes one of your go-tos, just like it is for me — flexible, flavorful, and always satisfying.