Avocado Egg Salad Bowl

This Avocado Egg Salad Bowl is a fresh, colorful, and satisfying dish I love making when I want something nourishing and full of flavor. It’s packed with wholesome ingredients—creamy avocado, soft-boiled eggs, juicy tomatoes, and a hint of spice from salsa or chili sauce. Whether I eat it for lunch, a light dinner, or even brunch, it always leaves me feeling energized and satisfied.

Why You’ll Love This Recipe

I love this bowl because it’s quick to make, loaded with nutrients, and endlessly customizable. It’s got the perfect balance of protein, healthy fats, and fiber, and it’s naturally gluten-free. The mix of textures—from creamy avocado to crisp greens and sweet corn—makes every bite interesting. Best of all, it’s ready in minutes, no cooking skills required.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ripe avocado, sliced

• 2 soft- or medium-boiled eggs, halved

• 1 cup cherry tomatoes, halved

• ½ cup cooked corn

• ¼ small red onion, thinly sliced

• ¼ cup feta or white cheese cubes

• 2 tbsp tomato salsa or chili sauce

• Fresh lettuce or mixed greens

• Salt, black pepper, and olive oil, to taste

directions

1. I start by placing a generous layer of fresh lettuce or mixed greens in a wide bowl.

2. I arrange the sliced avocado, halved eggs, cherry tomatoes, cooked corn, red onion, and cheese cubes neatly over the greens.

3. I spoon a dollop of tomato salsa or chili sauce right in the center of the bowl for a burst of flavor.

4. I drizzle everything with a bit of olive oil, then season to taste with salt and freshly cracked black pepper.

5. I serve the bowl immediately, while everything is fresh and vibrant.

Servings and timing

This recipe makes 1 hearty serving, perfect for one person as a full meal. It takes only about 10 minutes to prepare from start to finish.

Variations

• I sometimes add cooked quinoa or brown rice to make it even more filling.

• For extra protein, I top it with grilled chicken or chickpeas.

• I swap out the feta for goat cheese or fresh mozzarella when I want something creamier.

• For a smoky twist, I use roasted corn or charred corn off the cob.

• I like adding sliced cucumbers or radishes for extra crunch.

storage/reheating

This salad is best enjoyed fresh, but if I need to prep it ahead, I store all the components separately in the fridge. I wait to cut the avocado and boil the eggs until just before serving to keep everything fresh and vibrant. If needed, I can boil the eggs in advance and store them unpeeled.

FAQs

Can I make this vegan?

Yes, I skip the eggs and cheese and add chickpeas, tofu, or tempeh for plant-based protein. It’s just as satisfying.

What’s the best way to boil the eggs?

For soft-boiled eggs, I boil them for 6–7 minutes. For medium, I go about 8–9 minutes. Then I cool them in ice water before peeling.

Can I use canned corn?

Yes, I drain and rinse it first. I prefer fresh or frozen corn when I have it, but canned works in a pinch.

What kind of salsa works best?

I use a tomato-based salsa or chili sauce with medium heat, but I adjust based on how spicy I want it. A mild salsa works great if I want something more kid-friendly.

Can I meal prep this bowl?

Sort of—I prep the greens, veggies, and corn ahead of time, but I wait to slice the avocado and boil the eggs until right before serving to keep the textures perfect.

Conclusion

The Avocado Egg Salad Bowl is a simple yet satisfying meal that always makes me feel good. It’s vibrant, healthy, and endlessly customizable to match whatever I have on hand. Whether I’m fueling up for the day or winding down with something light, this bowl is always a refreshing and delicious choice.