Hard Boiled Egg and Avocado Bowl
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Published Nov 16, 2015, Updated Apr 26, 2023
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This hard boiled egg and avocado bowl combines hard boiled eggs with creamy avocado and fresh veggies for a super healthy and quick low-carb meal that’s loaded with protein, healthy fat and fiber.
Oh hi! Today I have a super quick and easy recipe that can be served for pretty much any time of the day.
Lately I’ve been obsessed with all things eggs and avocado, eating at least half an avocado a day and totally embracing the #putaneggonit trend. But the two paired together… true perfection.
You’ve got your protein. You’ve got your healthy fats. Add some additional veggies and you’re good to go.
I already have an actual egg salad recipe that uses avocado instead of mayo and these baked avocado eggs. Both recipes are really good and you should try them, but I wanted to find yet another way to enjoy the egg and avocado combo. This bowl is so simple I almost feel like I don’t even need to give you all a recipe, but I’m gonna do it anyway. Mmmmkay?
Basically you boil your eggs, chop ‘em and toss ‘em with avocado. Add in a little chopped red onion and bell pepper slices. Generously shake a little sea salt and ground pepper on top and enjoy!
If you make this Hard Boiled Egg and Avocado Bowl be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Hard Boiled Egg and Avocado Bowl
Ingredients
- 2 hard boiled eggs, quartered
- ½ large avocado, chopped
- 1 heaping Tablespoon red onion, finely chopped
- 1 heaping Tablespoon red bell pepper, finely chopped
- Drizzle of white balsamic vinegar
- Drizzle of olive oil
- Flaky sea salt, to taste
- Fresh cracked pepper, to taste
- Crushed red pepper, to taste
Instructions
- Gently toss together eggs, avocado, onion and bell pepper in a bowl.
- Add a drizzle of white balsamic vinegar and olive oil and sprinkle on sea salt and ground pepper.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, and do you see the cute little prep bowl with the onion and pepper in the background of my photo? It’s from Lafayette Avenue Ceramics. Jillian, the artist behind the brand, graciously sent me a few pieces to use in the EBF kitchen. I use the prep bowls when whipping up recipes but I also keep one right near my kitchen sink. It’s mainly for decor, but also as a place to put my rings if It take them off to wash dishes. I have the spoon rest as well (love it!) but I’m now thinking I need to buy myself a garlic grater.
It was really cool to see this recipe!I actually ate this for breakfast minus the red peppers… Instead,I added:Chopped up strawberries and sliced bananas,which was scrumptious!!!
So glad you enjoyed this recipe, Tina! Thanks for the review :).
Love it! Love it! Love it 💓
Yay!! So happy to hear you loved this recipe, Gail. Thanks for the review!
Just made this and love it…so glad I found it! Will definitely continue to make again…thank you!
Woo! I’m so happy to hear that, Erin! Thanks for coming back to leave a review and star rating, I really appreciate it!
I’m definitely going to try this! I’m on a weight loss journey and need ideas for healthy low calorie snacks, breakfasts, and lunches. P
Awesome! I’m glad to hear you’re enjoying this one, Rhonda!
Perfect! I can’t have onions, so I added a few greek olives and infused olive oil for more flavor 🙂
Oh YUM! I am so happy that this recipe is a hit, Jac. Thank you for your review & star rating, I really appreciate it.
This article is very good and I am happy to be one of the visitors to this great site.
Awesome recipe! Thank you for sharing. I added baby tomatoes and it tasted amazing! Not my typical breakfast, but it somehow worked.
YUM! Sounds delicious, the tomatoes are a delicious addition. Thank you for coming back and sharing your review + star rating, I so appreciate it.