Egg & Avocado Salad to Celebrate National Egg Month

I’ve got some super EGG-citing news for ya! May is National Egg Month!

If you follow me over on Instagram, you know that I eat eggs pretty regularly. I literally always have a carton in my fridge. In honor of National Egg Month, I’ve teamed up with the American Egg Board to help you peeps get as egg-cited about eating eggs as I do. Throughout the month, I’ll be sharing tips, meals, and facts that highlight the nutritious, delicious, and highly versatile egg. If you want to be in on the action a little more, make sure to follow me on Instagram at @foodfitnessandfaith!!

Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories. That’s why I usually lean towards having an egg-based breakfast – combine 2 eggs together, and you get 12 grams of protein! I pair that along with some healthy fat and fiber for a well-balanced breakfast that’ll keep me full and focused on the workday ahead.

So, what better way to kick off National Egg Month than with a recipe, right?! Although, I’m not totally sure this needs to be described as a “recipe” – it takes almost no effort! However, this has been a tried and true staple in my breakfast rotation for month after month, so I want to share it with as many people as I can! Whether you’re in a rush to get out of the door, or have time to sit back and enjoy breakfast, this is a quick, easy, and delicious way to start your day off with a nutrient-dense meal!  

 I'm sharing this Egg & Avocado Salad recipe as a part of National Egg Month.

Egg and Avocado Salad
Serves 1
Eggs and avocado pair together better than PB&J, in my opinion. Use this as a basic recipe, and feel free to add in additional ingredients to personalize flavors to your preference.
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Cook Time
12 min
Total Time
22 min
Cook Time
12 min
Total Time
22 min
  1. 2 hardboiled eggs
  2. ½ avocado, diced
  3. Ground pepper and/or red pepper flakes
  4. Squeeze of lime juice, optional
  5. Hot sauce or sriracha, optional
  1. Place eggs in small pot and cover with cool water, about 1” above eggs.
  2. Place pot over high heat, and bring to a boil.
  3. Just when boiled, remove pot from heat and cover. Set timer for 8-10 minutes.
  4. When timer goes off, transfer eggs from hot water into cold ice bath. I usually let them sit for 10 minutes.
  5. Crack eggs and peel under cold water for the perfectly-peeled hardboiled egg!
  6. Chop eggs, dice avocado, and combine in a small dish. Season with pepper, lime juice, sriracha, and/or any other spices/seasonings you like!
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I usually pair this with some cinnamon roasted sweet potato wedges and a large handful of fresh berries!

That’s it! I’m excited to share more recipes and tricks with y’all through the coming weeks! If you want more information about the American Egg Board including recipes, and nutritional information, visit or follow @IncredibleEgg on social media.


This post is sponsored by the American Egg Board.

US Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 28. Basic Report: 01123