Egg avocado and olive salad Recipe

Name: Egg avocado and olive salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large haas avocado; 7 large eggs; 1/3 cup ripened black olives; 1/3 cup green olives with pimentos; 2 tbsp lemon juice; 1/2 cup chopped walnuts; 1 water; 1/4 cup chopped pepperoni; 1/4 cup mayonnaise; 1 1/2 tsp yellow prepared mustard; 1 tbsp chopped parsley; 1/2 tsp onion powder; 1 salt; 1 ground black pepper, fresh; 1 tbsp paprika; 8 medium pepperoncini; 2 tbsp red wine vinegar

Servings: persons

1 large haas avocado
7 large eggs
1/3 cup ripened black olives
1/3 cup green olives with pimentos
2 tbsp lemon juice
1/2 cup chopped walnuts
1 water
1/4 cup chopped pepperoni
1/4 cup mayonnaise
1 1/2 tsp yellow prepared mustard
1 tbsp chopped parsley
1/2 tsp onion powder
1 salt
1 ground black pepper, fresh
1 tbsp paprika
8 medium pepperoncini
2 tbsp red wine vinegar

1
In a pot add eggs.
2
Cover with water.
3
Bring to boil.
4
Boil for 10 minutes.
5
Cool and peel eggs, running water over them.
6
Dice the avocado and coat with lemon juice.
7
Remove excess lemon juice.
8
Slice the olives.
9
Slice the eggs.
10
Add the salad ingredients together.
11
Mix the salt, pepper, paprika, parsley, mayonnaise, mustard, and onion powder
12
Add mayonnaise mixture to the salad.
13
Stir very well.
14
Add red wine vinegar and mix.
15
serve, garnish with pepperoncini.
16
I hope you enjoy!

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large haas avocado, 7 large eggs, 1/3 cup ripened black olives, 1/3 cup green olives with pimentos, and more.

Yes, Egg avocado and olive salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg avocado and olive salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions