Salad
Avocado & Egg Salad
Creamy avocado and boiled egg over leaves with a lemon dressing — a filling, protein-rich no-fuss salad in 15 minutes.
About this recipe
Avocado & Egg Salad is a salad lunch for 2 that comes together with no stove at all — just prep, toss and serve. It’s built around egg, and it takes about 15 min total but only ~8 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 3 egg
- 1 avocado buy
- 8 cherry tomato buy
- 2 handfuls mixed salad leaves buy
- 1/2 lemon buy
- 2 tbsp olive oil buy
Equipment
Method
- 1
Boil the eggs 8 min, cool under cold water, peel and quarter.
~9 min
- 2
Slice the avocado and halve the cherry tomatoes; pile over the leaves.
~3 min
- 3
Add the egg, drizzle with lemon juice and olive oil, and season well.
~2 min
Smart swaps
Out of something? Try one of these.
- Lemon
- lime, or a small splash of vinegar.
Cook's notes
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 8 min.
Storage & leftovers
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
Frequently asked
How long does Avocado & Egg Salad take to make? +
About 15 min from start to finish, but only roughly 8 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Lemon → lime, or a small splash of vinegar. See the full list of smart swaps above.
Can I make Avocado & Egg Salad ahead of time? +
Best eaten fresh. If you’re prepping ahead, keep the dressing separate and only toss just before serving so it stays crisp — store the parts in the fridge for up to a day.
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