Let Me Tell You About My Workout Egg Avocado Salad
If there’s a dish that’s saved my grumbling, post-workout belly more times than I can count—yep, it’s this Workout Egg Avocado Salad. I don’t really remember where I learned to throw these things together (maybe it was after a failed omelette, ha!), but now it’s my fallback. Especially when I’m ravenous and annoyingly indecisive. Once, I made it in a hurry after a run, and now whenever I smell fresh dill, I remember practically inhaling this salad while still in my sweaty trainers. Probably shouldn’t admit that, but hey, we’re all friends here.
Why This One’s In My Regular Rotation
I’ll just say it: I make this when I have zero patience for anything fussy; it’s like my post-gym reward. My family goes crazy for it because it’s ridiculously filling (even my teenager actually eats the greens—shocker!). And you know, I once tried to swap the eggs for tofu—long story short, didn’t work for me, but maybe you’re braver. Also, those times when you want something fresh but not another boring salad, this is a winner. Oh, and—I totally blame those ripe avocados in the kitchen for this habit. Are avocados ever actually ripe when you need them? Rhetorical.
Gathering What You’ll Need (and What You Can Swap)
- 3 hard-boiled eggs (I’ve also used 2 if that’s all I’ve got; my cousin adds an extra, but that’s egg overkill for me)
- 1 ripe avocado (though once I had to use one of those tiny ones—they’re cute but not the same volume!)
- A handful of baby spinach or rocket (arugula, if you’re feeling fancy—honestly, whatever green leaves are in the fridge, even that wilted lettuce works in a pinch)
- 1-2 tablespoons Greek yoghurt (sometimes I just use mayo when I run out—my grandmother always insisted on Hellmann’s, but any works)
- Juice from half a lemon (lime totally works if you’ve run out, or just a splash of vinegar—yep, did that once when I was desperate)
- Pinch of salt and black pepper (naturally, but you do you)
- Fresh chives or dill, chopped (optional, though I toss in whatever herb looks alive)
- Cherry tomatoes, halved, if you like
How I Usually Throw It Together
- First thing, peel those eggs, then chop them into chunky pieces (I mean, you could slice them all pretty, but why bother?).
- Cut the avocado in half—just don’t do what I did once and try to take the pit out with a spoon. Knife works way better, trust me. Cube it roughly.
- Toss the eggs and avocado into a big bowl with your greens. Here’s where I usually sneak a taste—don’t tell anyone. If it looks a bit mushy, that’s good; it’ll be easier to mix later.
- Add the yoghurt, lemon juice, salt, pepper, and whatever herbs you’ve found hiding in your fridge. Now, gently mix everything (but if the avocado gets a little smashed, all the better, it makes the salad creamy).
- Throw in the tomatoes if you remembered them. Or not. Your call!
- Taste and add more salt, pepper, or a squeeze of lemon. Actually, I find it works better if you let it sit for five minutes, but I usually eat it right away. Can’t help myself.
Real-Life Notes from My Messy Kitchen
- I learned (the hard way) that undercooked eggs just don’t work. Go fully hard-boiled, trust me.
- Browning avocados? Bit of lemon juice slows it down. Or just eat fast (which is how it goes here anyways).
- If you forget the herbs—no biggie. The salad is still awesome; I sometimes skip them when I’m lazy.
Variations I’ve Experimented With
So, once I tried crumbled feta in there. Actually, not bad! Another time—ah, the infamous tofu swap—that one, as I said, not for me. Smoked salmon on top? That’s a good night right there (but definitely a treat after a heavy lift, in my book). Swapping Greek yoghurt for sour cream sometimes works, but it makes things a bit tangy… Not everyone at my table loved it, but hey, variety’s the spice of life.
Kit You’ll Need (And What If You Don’t Have It)
- Cutting board and knife (honestly, any old serrated knife will do; I used a butter knife once, bit of a faff but got the job done)
- A decent bowl for mixing—but I’ve used a saucepan in a pinch when everything else was in the dishwasher
- Fork or spoon for mixing
How I (Almost) Store It
Technically, you can pop leftover salad into an airtight container in the fridge for 24 hours and it’s still pretty tasty—though with avocado, it gets a bit brown. Honestly, in my house it never lasts more than a day, so can’t say I’ve had much experience with long-term storage.
How I Like to Serve It
This salad is great on its own, but I usually pile it onto toast (especially a big hunk of sourdough) or wrap it in a soft tortilla if I’m feeling wild. Occasionally, we do a pile-on with whatever crunchy veg is lying around or, if my sister’s coming over, a few crisps on the side. Oh, and sometimes I save a bit to top on rice cakes—don’t knock it till you’ve tried it. I think it tastes even better the next day, but that could just be me.
Stuff I Learned the Hard Way (Pro Tips, If You Want to Call Them That…)
- Rushing the boiling part? I once tried a five-minute egg thinking I’d be clever; nope, weird runny mess. Just do the full 10 minutes (or 9ish, if you like a slightly jammy center).
- Don’t overmix unless you want green mush. Unless you do—some people like that. I’m not judging.
FAQ (Actual Questions, Not Just Theory!)
- Can I make this ahead? Sure thing, though the avocado will brown a bit. Tossing on a bit more lemon helps, and honestly, I don’t mind the color if the flavor’s good.
- Can I make this with no eggs? Technically, but then it’s just Avocado salad, isn’t it? If you’re out of eggs, maybe a can of chickpeas?—not exactly the same, but gets the protein job done.
- Does it still taste ok chilled? Yep! I think it’s even nicer after sitting in the fridge for an hour, but only if you’re patient; I rarely am.
- What if I don’t like Greek yoghurt? Mayonnaise totally works. Or once I tried cream cheese (don’t know why). It’s not bad, just extra thick; you may want to thin it a smidge with lemon juice.
Bit of a side note, but did you know some people put walnuts in avocado salad? Actually not half bad, gives it a pleasant crunch. Anyway, hope you enjoy this as much as I do. If it saves you after a workout, consider this your badge of kitchen honor.
Ingredients
- 4 large eggs
- 1 ripe avocado
- 2 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- Salt and black pepper to taste
Instructions
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1Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 8-10 minutes, then remove from heat and cool in cold water.
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2Peel the cooled eggs and chop them into quarters or slices.
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3Cut the avocado in half, remove the pit, and slice or dice the flesh.
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4Arrange the mixed salad greens on two plates. Top with eggs, avocado, cherry tomatoes, and red onion.
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5Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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