Description
A delicious and nutritious hard boiled egg avocado bowl, perfect for a quick meal.
Ingredients
Scale
- 2 large hard-boiled eggs, peeled and quartered
- ½ large avocado, diced
- 1 heaping tablespoon red onion, finely chopped
- 1 heaping tablespoon red bell pepper, chopped
- Drizzle white balsamic vinegar
- Drizzle extra virgin olive oil
- Flaky sea salt, to taste
- Fresh cracked black pepper, to taste
- Optional: Crushed red pepper flakes for heat
Instructions
- Step 1: In a medium bowl, place the quartered hard-boiled eggs, diced avocado, finely chopped red onion, and chopped red bell pepper. Toss gently to combine, taking care to keep the avocado creamy and eggs intact.
- Step 2: Drizzle white balsamic vinegar and extra virgin olive oil evenly over the combined ingredients to add freshness and richness.
- Step 3: Sprinkle flaky sea salt and fresh cracked black pepper over the bowl. Adjust seasoning gradually, starting with about ¼ teaspoon of flaky sea salt, then add more if desired. Optionally, add a pinch of crushed red pepper flakes for a spicy kick.
- Step 4: Transfer the mixture to a serving dish if preferred and enjoy at once to preserve the fresh texture and vibrant flavors.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 4 hours to prevent avocado browning and egg spoilage.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 2 days. Store dressings such as vinegar separately and add just before serving to maintain freshness.
- Freezing: Not recommended because freezing negatively affects the avocado texture and egg quality.
- Use large eggs with firm, uncracked shells for the best texture and protein content.
- When boiling eggs, lower them gently into boiling water with a slotted spoon to avoid cracking.
- Peel eggs by tapping them lightly on a hard surface and rolling gently to break the shell evenly, especially after chilling.
- Mash avocado with a fork just before serving or lightly blend it with eggs for a creamier texture.
- If vegetables release excess moisture, pat them dry with a paper towel prior to adding to the mixture.
- Season gradually with flaky sea salt, starting at ¼ teaspoon to avoid over-salting.
- This dish is best served cold or at room temperature. Reheating is not recommended as it may alter the texture and flavor of the avocado and eggs.
- Serve with a side of cherry tomatoes or a simple mixed greens salad. Add slices of cucumber or radishes for extra crunch and freshness.
- Use this bowl as a filling for breakfast burritos or wraps with scrambled eggs and fresh salsa.
- Toast whole grain or gluten-free bread and top with this mixture for a filling snack.
- Add a drizzle of hot sauce or extra white balsamic vinegar for an additional tangy element.
- Sprinkle hemp seeds or crumbled feta cheese on top to enhance flavor and nutrition.
- Swap hard boiled eggs for egg whites to reduce cholesterol and saturated fat content.
- Include additional toppings such as smoked salmon or crumbled feta for variation of taste and texture.
- Add cherry tomatoes for sweetness and color balance.
- Adjust the amount of red onion or bell pepper based on personal preference or ingredient availability.
- Select ripe avocados that yield slightly to gentle pressure for a creamy texture; avoid overly soft or mushy avocados.
- Choose firm, vibrant red cherry tomatoes to add sweetness; avoid blemished or soft tomatoes.
- Use freshly squeezed lemon juice if adding to prevent browning; bottled juice lacks freshness and brightness.
- Pick fresh, firm red onions for mild spice and color.
- Choose high-quality chili flakes for better flavor intensity and freshness.
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