Instructions
Step 1: Bring a saucepan of water to a gentle boil.
Step 2: Carefully add the eggs and cook for 7–8 minutes for jammy yolks.
Step 3: Transfer the eggs to an ice bath and allow them to cool for 5 minutes.
Step 4: Peel the eggs and slice them in half.
Step 5: Arrange the sliced mozzarella on one side of a serving plate.
Step 6: Place the sliced tomatoes next to the mozzarella.
Step 7: Fan the avocado slices onto the plate.
Step 8: Arrange the cucumber slices beside the avocado.
Step 9: Add the olives to the center of the plate.
Step 10: Place the halved eggs on the plate.
Step 11: Drizzle the olive oil evenly over the tomatoes, avocado, and mozzarella.
Step 12: Sprinkle the dill, oregano, paprika, salt, black pepper, and red pepper flakes over the entire plate.
Step 13: Serve immediately and enjoy.
Storage and Reheating Tips
Store the mozzarella, vegetables, and eggs separately in airtight containers in the refrigerator for up to 3 days.
Hard-boiled or soft-boiled eggs can be refrigerated for up to 1 week.
Avocado is best sliced fresh before serving to prevent browning.
Do not freeze the assembled plate, as the vegetables and cheese will lose their texture.
If preparing ahead, keep the seasonings and olive oil separate until serving time for the freshest flavor.
This dish is best enjoyed chilled or at room temperature and does not require reheating.
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