Simple & Zesty Mediterranean Avocado Egg Salad
A delicious and creamy twist on the classic egg salad, featuring ripe avocados and zesty Mediterranean flavors for a nutritious meal or snack.
Ingredients
For the Salad
- 6 large large eggs (approx. 50g each)
- 2 medium ripe avocados (yielding approx. 150g flesh each, 300g total)
- 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g)
- 1 tablespoon fresh lemon juice (approx. 15ml)
- 1 teaspoon extra virgin olive oil (approx. 5ml)
- 4.5 tablespoons finely chopped celery (approx. 36g, from about 1.5 medium stalks)
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill, approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Prepare the Eggs
- Gently place the eggs into a saucepan, ensuring they are in a single layer.
- Add cold water to cover the eggs by at least 1 inch. Set the pan over high heat and bring to a full boil.
- Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs stand undisturbed for 10-13 minutes.
Cool the Eggs
- Prepare an ice water bath in a medium bowl with cold water and ice cubes.
- Transfer the hot eggs to the ice water bath using a slotted spoon and let chill for a minimum of 5 minutes.
Mix Wet Ingredients
- Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
- Add the Greek yogurt, lemon juice, and olive oil to the bowl, and mash together to your preferred consistency.
Combine Salad
- Once the eggs are cool, peel and roughly chop them.
- Add the chopped eggs to the avocado mixture in the bowl.
Final Touches
- Gently fold in the chopped celery, herbs, and cumin.
- Season with salt and pepper to taste, stirring delicately until just combined.
Serving Suggestion
- Serve immediately, atop mixed greens, in whole-grain wraps, or alongside fresh vegetables.
Notes
Best consumed within 1-2 days due to avocados browning. Can be made ahead by storing avocado mixture separate from eggs.