Description
This vibrant Mediterranean Avocado Egg Salad is a refreshing twist on a classic. Creamy avocado, perfectly boiled eggs, and zesty lemon are blended with Greek yogurt, olive oil, and aromatic cumin for a light yet satisfying dish perfect for lunch or a flavorful side.
Ingredients
- 6 large eggs
- 2 medium ripe avocados (about 300 g flesh total)
- 3 tablespoons plain Greek yogurt (2% milkfat)
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery (about 1.5 stalks)
- 1.5 tablespoons finely chopped fresh parsley or fresh dill
- 1/4 teaspoon ground cumin
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Place eggs in a saucepan in a single layer and cover with cold water by at least 1 inch. Bring to a full boil over high heat, then cover, turn off the heat, and let stand for 10–13 minutes.
2. Prepare an ice water bath while the eggs are standing. Transfer the eggs to the ice bath and let them cool for at least 5 minutes.
3. Halve the avocados, remove pits, and scoop the flesh into a mixing bowl.
4. Add Greek yogurt, lemon juice, and olive oil to the bowl and mash with a fork until the mixture reaches your preferred consistency.
5. Peel the cooled eggs and roughly chop them.
6. Add the chopped eggs to the avocado mixture.
7. Gently fold in the chopped celery, parsley (or dill), and ground cumin.
8. Season with sea salt and freshly ground black pepper to taste and stir lightly until just combined.
9. Serve immediately on mixed greens, in wraps or sandwiches, or with fresh vegetables.
Notes
Best enjoyed the same day it is made.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Press plastic wrap or parchment directly onto the surface of the salad to reduce avocado browning.
Freezing is not recommended.
Nutrition values are approximate and may vary depending on ingredients and preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 2.2 g
- Fat: 28 g
- Saturated Fat: 5.8 g
- Carbohydrates: 11.4 g
- Fiber: 7.1 g
- Protein: 16.1 g
- Cholesterol: 373 mg