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 8–10 minutes.
Step 3: Transfer the eggs to an ice bath and allow them to cool completely.
Step 4: Peel the eggs and slice them into halves or thick rounds.
Step 5: Arrange the sliced avocado on one side of a serving platter.
Step 6: Arrange the sliced tomatoes next to the avocado.
Step 7: Place the sliced eggs alongside the tomatoes.
Step 8: Add the cubed cheese and mixed olives to the platter.
Step 9: In a small bowl, whisk together the olive oil, lemon juice, oregano, parsley, paprika, salt, and black pepper.
Step 10: Drizzle the dressing evenly over the avocado, tomatoes, eggs, and cheese.
Step 11: Let the flavors meld for 2–3 minutes before serving.
Step 12: Serve immediately with crusty bread or pita if desired.
Storage and Reheating Tips
Store the eggs, cheese, olives, and tomatoes separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best sliced fresh before serving to prevent browning.
Hard-boiled eggs can be refrigerated for up to 1 week.
Keep the dressing refrigerated in a sealed container for up to 5 days and whisk before serving.
This dish is intended to be served chilled or at room temperature and does not require reheating.
For meal prep, assemble the plate just before serving for the freshest appearance and texture.
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