Instructions
Step 1. Place the eggs in a saucepan and cover with cold water by 1 inch.
Step 2. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 9–10 minutes.
Step 3. Transfer the eggs to an ice bath and cool for 5 minutes before peeling.
Step 4. Peel the eggs and cut them in half.
Step 5. Arrange the sliced tomatoes on one side of a serving plate.
Step 6. Place the halved eggs in the center of the plate.
Step 7. Add the diced avocado and cubed feta cheese around the eggs.
Step 8. Drizzle the olive oil and lemon juice evenly over the salad.
Step 9. Season with salt and black pepper to taste.
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 tomatoes and feta cheese in separate airtight containers in the refrigerator for up to 3 days.
If storing avocado, toss it with lemon juice and cover tightly to reduce oxidation.
This dish is best served fresh and does not require reheating.
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