A vibrant and nutritious plate that combines creamy egg salad with crisp veggies and creamy avocado, making it an ideal light lunch or snack that’s both satisfying and refreshing.

Why You’ll Love This Recipe

Fresh and wholesome – Packed with crunchy vegetables and healthy fats from avocado.
Simple and quick – Ready in just 10 minutes with minimal cooking.
Balanced nutrition – Protein from eggs, fiber from veggies, and healthy fats for sustained energy.
Customizable – Easily swap veggies or adjust seasoning to your liking.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 hard-boiled eggs, mashed
1 tablespoon mayonnaise or Greek yogurt
Salt and black pepper to taste
4–5 large lettuce leaves
½ avocado, halved and sprinkled with everything bagel seasoning
½ cup cucumber slices
½ cup carrot sticks
½ cup cherry tomatoes or sliced tomatoes
¼ cup Kalamata olives
¼ cup thinly sliced red onion

directions

Make the egg salad
Mash the hard-boiled eggs with mayonnaise or Greek yogurt, salt, and pepper until creamy and well combined.
Prepare the plate
Arrange lettuce leaves on a large plate to form a bed. Spoon the egg salad into a generous scoop on one side.
Add veggies and avocado
Neatly arrange cucumber slices, carrot sticks, tomatoes, and red onion around the plate. Add the avocado halves and sprinkle everything bagel seasoning on top for extra flavor.
Finish and serve
Scatter Kalamata olives on the plate for a salty kick and enjoy the fresh, crunchy, and creamy combination immediately.

Servings and timing

Servings: 1
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Calories: Approximately 350 kcal per serving

Variations

Add protein: Include grilled chicken strips, smoked salmon, or tofu cubes for a heartier meal.
Different veggies: Swap or add bell peppers, radishes, or snap peas for extra crunch and color.
Dressing options: Drizzle a lemon vinaigrette or a balsamic glaze for additional zest.
Vegan alternative: Replace egg salad with mashed chickpeas mixed with vegan mayo and spices.
Herbs: Fresh dill, parsley, or chives can be mixed into the egg salad for extra freshness.

storage/reheating

Best eaten fresh: The avocado and veggies are best enjoyed immediately for optimal texture and flavor.
Storing leftovers: Store egg salad separately in an airtight container for up to 2 days in the fridge. Avocado is best prepared fresh to avoid browning.

FAQs

1. Can I prepare the egg salad ahead of time?

Yes, but add avocado fresh before serving to prevent browning.

2. What’s the best mayonnaise substitute?

Greek yogurt is a healthier, tangy alternative.

3. Can I use hard-boiled eggs from the store?

Absolutely—pre-cooked eggs save time.

4. How do I keep avocado from browning?

Sprinkle with lemon or lime juice and cover tightly if not serving immediately.

5. Can I add spices to the egg salad?

Yes, paprika, cayenne, or mustard powder add nice depth.

6. Is this suitable for meal prep?

Prepare egg salad and veggies separately; assemble when ready to eat.

7. Can I make this dairy-free?

Yes, use mayonnaise or plant-based yogurt alternatives.

8. How can I make it more filling?

Add nuts or seeds like sunflower or pumpkin seeds for crunch and protein.

9. Are Kalamata olives necessary?

No—they add a salty contrast but can be omitted or replaced.

10. Can I turn this into a wrap?

Yes, use large lettuce leaves or tortillas to make a handheld wrap.

Conclusion

The Fresh & Crunchy Egg Salad Plate offers a delightful blend of creamy, crunchy, and savory elements in a quick, nutritious meal. Perfect for light lunches or snacks, it’s easy to customize and packed with wholesome ingredients to keep you energized.