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Refreshing and Nutritious: Paleo Avocado and Egg Salad Recipe

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Hey, Paleo enthusiasts! Today, I’m excited to share a recipe that’s both simple and bursting with flavor – the Paleo Avocado and Egg Salad. This dish is a perfect blend of creamy avocados and protein-rich eggs, dressed in a light, Paleo-friendly dressing. It’s ideal for a quick lunch, a side dish, or even a healthy snack.


  • 4 large eggs, hard-boiled and chopped
  • 2 ripe avocados, cubed
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro (or parsley)
  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • Optional: 1/2 teaspoon paprika or chili flakes for a spicy kick


  1. In a large bowl, gently mix the chopped hard-boiled eggs and cubed avocados.
  2. Add the diced red onion and fresh cilantro (or parsley) to the bowl.
  3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the dressing.
  4. Pour the dressing over the avocado and egg mixture, tossing gently to coat everything evenly.
  5. If desired, sprinkle with paprika or chili flakes for an extra flavor.
  6. Serve immediately or chill in the refrigerator for an hour before serving to let the flavors meld.

This Avocado and Egg Salad is a testament to the simplicity and deliciousness of Paleo cooking. The avocados provide healthy fats and a creamy texture, while the eggs offer a good dose of protein, making this salad both satisfying and nourishing.