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Mediterranean Avocado Egg Salad

A refreshing twist on classic egg salad, combining creamy avocado, protein-packed eggs, and zesty flavors for a healthy meal option.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Brunch, Lunch, Salad
Cuisine: Mediterranean
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs 6 large eggs Room temperature eggs yield better results.
  • 2 medium 2 medium ripe avocados Choose avocados that yield slightly when pressed.
  • 3 tablespoons 3 tablespoons plain Greek yogurt Adds creaminess and protein; low-fat can be used if preferred.
  • 1 tablespoon 1 tablespoon fresh lemon juice Brightens flavors and prevents browning.
  • 1 teaspoon 1 teaspoon extra virgin olive oil For a rich flavor boost.
  • 4.5 tablespoons 4.5 tablespoons finely chopped celery Adds crunch; can substitute with cucumber.
  • 1.5 tablespoons 1.5 tablespoons finely chopped fresh parsley Fresh herbs elevate the dish; switch with dill if preferred.
  • ¼ teaspoon ¼ teaspoon ground cumin Adds earthy warmth.
  • to taste Fine sea salt Enhances overall flavors.
  • to taste Freshly ground black pepper For a touch of spiciness.

Method
 

Prepare the Eggs
  1. Boil the eggs by gently placing them into a saucepan and covering with cold water by at least 1 inch. Bring to a full boil.
  2. Cover the saucepan with a tight-fitting lid, turn off the heat, and let the eggs stand for 10-13 minutes.
Cool the Eggs
  1. Prepare an ice water bath. Once the eggs have stood, transfer them to the ice bath and let chill for a minimum of 5 minutes.
Mix Wet Ingredients
  1. Halve the avocados, scoop the flesh into a mixing bowl, and mash with Greek yogurt, lemon juice, and olive oil.
Combine Salad
  1. Once the eggs are cooled, peel and roughly chop them. Add to the avocado mixture.
Final Touches
  1. Fold in the celery, parsley, and cumin. Season with salt and pepper to taste.
Serving Suggestion
  1. Serve immediately atop mixed greens, in wraps, or as a filling for sandwiches.

Notes

For the best texture, avoid overmixing the ingredients. This salad is best enjoyed fresh and will keep in the fridge for up to 48 hours.