Instructions
Step 1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
Step 2. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs stand for 10–12 minutes.
Step 3. Transfer the eggs to an ice bath and cool for 5 minutes before peeling.
Step 4. Cut the eggs in half and arrange them on a serving plate.
Step 5. Slice the avocado and place it alongside the eggs.
Step 6. Add the halved cherry tomatoes and cubed feta cheese to the plate.
Step 7. Drizzle the olive oil and lemon juice evenly over the ingredients.
Step 8. Season with salt and black pepper to taste.
Step 9. Allow the flavors to meld for 2–3 minutes before serving.
Step 10. Serve immediately and enjoy.
Storage and Reheating Tips
Store hard-boiled eggs in an airtight container in the refrigerator for up to 1 week.
Keep the avocado separate if preparing ahead, and add it just before serving to prevent browning.
Store feta cheese and tomatoes in separate airtight containers for up to 3 days.
If storing sliced avocado, sprinkle it with lemon juice and wrap tightly.
This dish is best enjoyed fresh and does not require reheating.
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