Loaded Avocado, Egg & Tomato Salad with Wholegrain Mustard Dressing

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 3–4

Ingredients

For the Salad

4 large eggs
2 ripe avocados, cut into large chunks
1 cup cherry or grape tomatoes, halved
½ small red onion, thinly sliced
¼ cup fresh parsley or cilantro, finely chopped
1–2 tablespoons chopped chives or dill, optional

For the Wholegrain Mustard Dressing

3 tablespoons extra-virgin olive oil
1½ tablespoons fresh lemon juice or red wine vinegar
1 tablespoon wholegrain mustard
1 small garlic clove, finely minced or grated
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes

Instructions

Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat.
Once boiling, turn off the heat, cover the saucepan, and let the eggs stand for 9–10 minutes.
Transfer the eggs immediately to a bowl of ice water. Let them cool for 5 minutes, then peel and cut them into halves or quarters.
In a small bowl, whisk together the olive oil, lemon juice, wholegrain mustard, garlic, salt, black pepper, and crushed red pepper flakes until thoroughly combined.
Arrange the avocado, tomatoes, and sliced red onion in a wide serving bowl.
Gently add the eggs, taking care not to break the yolks.
Drizzle the mustard dressing evenly over the salad. Sprinkle with parsley or cilantro and the optional chives or dill.
Using two large spoons, gently fold the ingredients together until lightly coated. Avoid overmixing because this can mash the avocado.
Taste and adjust the salt, pepper, or lemon juice as needed. Serve immediately.

Tips

Choose ripe but firm avocados so they maintain their shape.
Soak the sliced red onion in cold water for 10 minutes for a milder flavor.
Add the eggs last to prevent the yolks from breaking.
For extra protein, add grilled chicken, tuna, chickpeas, or crumbled feta.
Prepare the dressing in advance, but assemble the salad just before serving.

Storage

This salad is best enjoyed immediately. Refrigerate leftovers in an airtight container for up to 24 hours. Press plastic wrap directly against the surface to slow avocado browning.