- Eggs: For extra creaminess, you can slightly undercook the yolks if desired. Always cool them quickly in an ice bath for easy peeling.
- Avocado: Choose a ripe avocado that gives slightly to gentle pressure. Slice it just before serving to prevent browning.
- Serving idea: Serve with a slice of sourdough toast, pita wedges, or even a scoop of cooked quinoa to make it more filling.
- Make-ahead tip: Boil the eggs in advance and store them peeled in an airtight container for up to 3 days in the fridge. Assemble the bowl fresh when ready to eat.
This Avocado Egg Salad Bowl is proof that simple ingredients, when combined thoughtfully, can deliver bold flavours and balanced nutrition in every bite.
