Description
A quick and nutritious hard boiled egg and avocado bowl recipe, perfect for busy mornings or a light lunch.
Ingredients
Scale
- 2 (large) hard boiled eggs
- ½ (large) avocado
- 1 heaping tablespoon (about 15g) red onion, finely chopped
- 1 heaping tablespoon (about 15g) red bell pepper, diced
- Drizzle white balsamic vinegar
- Drizzle extra virgin olive oil
- Flaky sea salt, to taste
- Freshly cracked black pepper, to taste
- Optional: Crushed red pepper, to taste
Instructions
- Step 1: Quarter the hard boiled eggs and chop the avocado, finely dice the red onion and red bell pepper. Place all these ingredients in a mixing bowl. Gently toss them together, combining the creamy texture of avocado with the firmness of eggs and crispness of the vegetables.
- Step 2: Drizzle white balsamic vinegar and extra virgin olive oil evenly over the tossed mixture. Sprinkle flaky sea salt and freshly cracked black pepper on top. If you prefer some heat, add crushed red pepper to taste. Toss lightly again to incorporate the dressing and seasonings.
- Step 3: Serve the bowl at once to enjoy the avocado and vegetables at their freshest. Use a fork to eat directly from the bowl.
Notes
- Room Temperature: Store the assembled bowl in an airtight container at room temperature for up to 4 hours. Consume soon to prevent spoilage.
- Refrigeration: Store ingredients separately in airtight containers in the refrigerator at 40°F (4°C) for up to 3 days. Combine just before serving.
- Freezing: Not recommended for the assembled bowl because avocado texture changes with freezing. You may freeze peeled cooked eggs in a freezer-safe container for up to 1 month; thaw overnight in the refrigerator before use.
- Use large eggs for the best texture. If you prefer firmer yolks, let the eggs cool longer before peeling.
- Choose ripe avocados that yield slightly to gentle pressure; avoid overly soft ones to prevent mushiness.
- If eggs are overcooked, cool them in ice water for 10 minutes to minimize the green ring around yolks.
- If the avocado is too firm, place it in a brown paper bag at room temperature 1-2 days to ripen faster.
- For difficult-to-peel eggs, tap and roll them gently on a hard surface to crack shells, then peel under running water.
- If the seasoning seems weak, add an additional teaspoon of white balsamic vinegar right before serving. Adjust salt and pepper after tasting.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg