Sometimes simplicity is what makes you stand out, and that’s exactly what today’s egg salad recipe with tomato, cucumber, and avocado is all about!
What I like the most about this recipe is how it lets the natural flavor of each ingredient speak. Rather than overwhelming the salad with heavy dressing or overpowering seasonings, it uses just a drizzle of olive oil and a squeeze of lemon juice for freshness. The result? It is a beautifully balanced dish where you can taste each ingredient’s real flavor. And that’s exactly what I enjoy the most- each bite full of natural goodness!
Do you want to know what to serve with this delicious egg salad?
With two hard-boiled eggs mixed up in this salad, you actually don’t need anything else! This egg salad with juicy tomato, crisp cucumber, and creamy avocado as core ingredients is hearty enough to keep you full for a long time. Rich in protein and loaded with essential nutrients, the egg salad is light, refreshing, and perfect for any time of the day.
Ways To Serve and Enjoy The Best Egg Salad Recipe
Want to serve this egg salad in a fancy way to feel extra special?
I got you! There are tons of ways to dress up this colorful mix of salad. Here are some easy ideas you can use to transform your salad into a stunning dish:
Serve On A Toast
Want to make this egg salad as breakfast-appropriate?
Nothing screams ‘Good Morning’ like eggs on toast! Instead of serving plain eggs with your breakfast. Spread this egg salad over a slice of toasted bread or crispy bagel(my favorite!) to have this delicious egg salad sandwich. Pair it with a hot cup of coffee or chai, and you will have the perfect breakfast combo to kickstart your day!
Wrap In Tortilla or Lettuce Leaves
Running late for the office?
No problem! If you are in a rush, simply wrap the egg salad in a tortilla or lettuce leaves, and you are all set for a tasty, on-the-go meal that’s ready to eat! Make sure to use fresh tortillas or lettuce leaves to prevent tearing while wrapping.
Add Crunchy Toppings
Do you feel like adding some crunch to the salad would make it even better?
You are talking in my language, then! Grab a handful of crunchy ingredients like toasted nuts, sunflower seeds, or crispy chickpeas and add them to the top of the egg salad. I recommend adding the crunchy elements right before serving to maintain their crispiness.
Use It As A Dip
Wondering what to use as a dip for your favorite snack?
Whether it’s carrot sticks, cucumber slices, pita chips, or crackers, dip them in the egg salad to enjoy a quick snack or appetizer at home!
If you plan to use the egg salad as a dip, I recommend thinning out its consistency a little by adding an extra dash of olive oil or a dollop of Greek yogurt. You can serve the egg salad in a shallow bowl to make it easier to dip and sprinkle fresh herbs or paprika for decoration. Keeping the salad in the refrigerator before serving will give you the best experience in terms of texture and flavor.
Egg Salad With Tomato, Cucumber, And Avocado
Ingredients
- ½ Large Size Cucumber (Sliced 1/4 Inch Thick And Halved)
- 8 Cherry Tomatoes (Halved)
- 1 Medium-size Ripe Avocado (Cut Into Small Pieces)
- 1 medium Size Carrot (Julliened)
- 2 Hard Boiled Eggs (Quartered)
- ¼ Red Onion (Sliced)
- 2 Tbsp Fresh Coriander (Chopped)
- 2 Tbsp / 30 ml Fresh Lemon Juice
- 1 Tbsp / 15 ml Olive Oil
- ½ Tsp / 3 g Salt
- ½ Tsp / 1 g Black Pepper
Equipments
Instructions
Boil Eggs and Prepare Vegetables
- First, place 2 eggs in a saucepan and pour water.
- Bring it to a boil, reduce the heat to low, and simmer for 10 minutes. Then, transfer the eggs into a bowl of ice-cool water to cool down completely.
- At that time, slice the cucumber, cherry tomatoes, carrots, red onion, and coriander.
Mix, Serve, and Enjoy!
- Add cucumbers, carrots, avocado, onion, cherry tomatoes, and chopped eggs to a large mixing bowl.
- Then add chopped coriander, fresh lemon juice, and olive oil, and sprinkle with salt and pepper. Gently mix everything until combined.
- Serve immediately or cover the bowl with plastic wrap and refrigerate if you want to serve the salad later.
Video
Picnic, lunch, or a side dish at dinner- today’s egg salad with tomato, cucumber, and avocado fits right in anywhere! Made with fresh ingredients and a light dressing, this classic egg salad is delicious, refreshing, and all about the natural flavors to shine.
The veggies used in this classic egg salad recipe- cucumbers, tomato, carrots, and avocado help add a crunchy texture and a burst of tasty flavor. The egg brings a hearty element to the salad that adds richness and turns it into a complete, wholesome meal. Sprinkled with some seasonings and a drizzle of olive oil, it all comes together to create a balanced dish that’s both energizing and full of fresh flavors!
Recipe FAQs
How Long Does Egg Salad Last In The Refrigerator?
The salad is best enjoyed fresh as the avocado starts to brown after a day. If stored in the refrigerator, keep it in an airtight container to maintain its freshness.
How To Make Egg Salad Vegan-Friendly?
The egg is the only element that’s non-vegan in this recipe. You can replace it with a plant-based alternative such as tofu or chickpeas to make it vegan-friendly.
What Can I Use Instead Of Olive Oil For This Salad?
Olive oil works best for this recipe as it compliments the fresh ingredients in this recipe. However, if you want to use alternatives, go for avocado oil or sunflower oil instead.
Can I Make This Salad Without Onion?
Yes, you can skip the onion completely if you want. For a milder flavor, you can also try using green onions or chives.
Can I Use Different Herbs and Seasonings To Make This Easy Egg Salad?
You can use different fresh or dried herbs and seasonings to make this delicious egg salad recipe. You can use dill, cilantro, parsley, and basil leaves for herbs, and for seasoning, dijon mustard, mayonnaise, yogurt, etc.
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