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Avocado Egg Salad with Soft Boiled Eggs and Feta

Fresh and vibrant salad combining creamy avocado, perfectly soft-boiled eggs with runny yolks, tangy feta cheese, cherry tomatoes, and herbs – a protein-packed, healthy meal ready in 20 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast, Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 large eggs
  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion thinly sliced
  • 0.5 cup crumbled feta cheese
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp red chili flakes
  • salt and black pepper to taste

Equipment

  • Medium saucepan
  • Large Bowl
  • Slotted spoon
  • Small bowl for dressing

Method
 

  1. Bring a medium saucepan of water to a rolling boil over high heat. Carefully lower eggs into boiling water using a slotted spoon.
  2. Cook eggs for exactly 6-7 minutes for soft-boiled consistency (6 minutes for very runny yolks, 7 minutes for slightly firmer).
  3. Prepare an ice bath in a large bowl. When timer goes off, immediately transfer eggs to ice bath and let cool for 3-4 minutes.
  4. While eggs cool, dice avocados, halve cherry tomatoes, thinly slice red onion, and chop cilantro. Place in a large serving bowl.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.
  6. Carefully peel the cooled eggs and cut each in half to reveal the golden yolks.
  7. Add crumbled feta cheese to the bowl with vegetables. Drizzle dressing over everything and gently toss to combine without mashing the avocado.
  8. Divide salad among serving bowls. Top with halved soft-boiled eggs arranged cut-side up. Sprinkle with red chili flakes and extra cilantro. Serve immediately.

Notes

For best results, use room temperature eggs for more consistent cooking. Choose ripe but firm avocados. Store components separately for meal prep – keep avocado tossed with lemon juice to prevent browning, eggs unpeeled in fridge, and vegetables in separate container. Assemble just before serving.