Instructions
Step 1: Place the eggs in a saucepan and cover with cold water.
Step 2: Bring the water to a boil, then reduce the heat and simmer for 9–10 minutes.
Step 3: Transfer the eggs to an ice bath and cool for 5 minutes.
Step 4: Peel the eggs and slice them into rounds or halves.
Step 5: Arrange the sliced avocado on one side of a large serving plate.
Step 6: Place the sliced mozzarella in the center of the plate.
Step 7: Arrange the sliced tomatoes alongside the mozzarella.
Step 8: Add the mixed olives around the plate.
Step 9: Place the sliced eggs on the plate.
Step 10: Drizzle the olive oil evenly over the avocado, mozzarella, and tomatoes.
Step 11: Sprinkle the oregano, parsley, paprika, salt, and black pepper over the entire plate.
Step 12: Serve immediately and enjoy.
Storage and Reheating Tips
Store mozzarella, eggs, tomatoes, and olives separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh just before serving to prevent browning.
Hard-boiled eggs can be stored unpeeled in the refrigerator for up to 1 week.
Do not freeze this dish, as the fresh ingredients will lose their texture.
If preparing ahead, keep the olive oil and seasonings separate until serving time.
This plate is best served chilled or at room temperature and does not require reheating.
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