Avocado & Boiled Egg Salad with Yuzu-Sesame Dressing

A simple but luxurious little salad that feels both comforting and refreshing.

Creamy avocado and hearty boiled eggs are dressed in a Japanese-inspired mix of taihaku sesame oil, koboku yuzu ponzu, and Japanese mayonnaise — a silky, tangy, nutty combination that brings the ingredients together in minutes. Perfect as a light meal, toddler-friendly side, or a mama’s quick lunch.

Ingredients

• 1 ripe large avocado, cut into cubes

• 2 boiled eggs, peeled and chopped into large chunks

• Juice of ¼ lemon (or to taste)

• 1 ½ tsp sesame oil (we use Taihaku, which tastes neutral)

• 1 Tbsp yuzu ponzu (we use Koboku)

• 1 ½ Japanese mayonnaise

• Freshly ground black pepper

📌 The yuzu ponzu adds citrusy brightness — if unavailable, you can substitute with soy sauce + a squeeze of lemon.

Instructions

1. Prepare avocado
   Place cubed avocado into a small bowl. Squeeze lemon juice over to keep it fresh and bright.

2. Add eggs
   Gently add the chopped boiled eggs on top of the avocado.

3. Make dressing
   In a small bowl, whisk together sesame oil, yuzu ponzu, and Japanese mayonnaise until smooth.

4. Assemble
   Drizzle the dressing over the avocado and eggs. Sprinkle generously with black pepper.

5. Serve
   Toss gently just before eating. Enjoy as a light salad, side dish, or quick snack.

The dressing.