Instructions
Step 1. Place the eggs in a saucepan and cover with cold water.
Step 2. Bring the water to a boil over medium-high heat. Once boiling, remove from the heat, cover, and let the eggs sit for 10–12 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 tomato slices on one side of a serving platter.
Step 6. Place the cucumber slices beside the tomatoes.
Step 7. Add the sliced avocado and sprinkle lightly with lemon juice.
Step 8. Arrange the cheese sticks and green olives around the plate.
Step 9. Place the halved eggs in the center of the platter.
Step 10. Drizzle the olive oil over the vegetables and eggs.
Step 11. Season with salt and black pepper to taste.
Step 12. 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, cucumbers, olives, and cheese in separate airtight containers for up to 3 days.
Sprinkle avocado with lemon juice before storing to help maintain its color.
This dish is best served fresh and does not require reheating.
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