Simple & Zesty Mediterranean Avocado Egg Salad

This Simple & Zesty Mediterranean Avocado Egg Salad is a vibrant and nutritious dish perfect for any meal. Combining creamy avocados with protein-packed eggs, this recipe is easy to make and full of flavor. It’s a versatile addition to your table and will appeal to anyone looking for a healthy and satisfying option.

why you will love this recipe

There are plenty of reasons to try this Mediterranean Avocado Egg Salad! First, it’s incredibly quick to prepare, making it a fantastic choice for busy weeknights or a last-minute family brunch. It’s also budget-friendly, using simple ingredients like eggs and avocados that are often easy to find and affordable. Furthermore, kids usually love it, thanks to its creamy texture and mild flavors. Whether you are hosting a holiday gathering or just need a healthy lunch, this salad fits the bill perfectly.

How this recipe comes together

Making Simple & Zesty Mediterranean Avocado Egg Salad is a breeze! Here’s how you can whip it up in no time.

Ingredients

• 6 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)

Directions

1. Prepare the Eggs: Place the eggs in a saucepan in a single layer. Cover them with cold water by at least 1 inch. Bring the water to a rolling boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit undisturbed for 10-13 minutes to achieve firm yolks.

2. Cool the Eggs: Prepare an ice water bath in a medium bowl. Once the standing time is complete, use a slotted spoon to transfer the eggs to the ice water bath. Let them chill for at least 5 minutes to stop the cooking process and make peeling easier.

3. Mix Wet Ingredients: While the eggs cool, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Add the Greek yogurt, lemon juice, and olive oil. Mash the ingredients according to your preference.

4. Combine Salad: Once the eggs are cooled, gently peel and chop them. Add the chopped eggs to the avocado mixture.

5. Final Touches: Fold in the chopped celery, parsley (or dill), and ground cumin. Season with sea salt and pepper. Stir gently to combine without overmixing.

6. Serving Suggestion: Serve immediately for the best flavor. This salad is great on greens, in wraps, as a sandwich filling, or alongside fresh veggies.

how to serve Simple & Zesty Mediterranean Avocado Egg Salad

This salad shines when served fresh. You can enjoy it on a bed of mixed greens, in whole-grain wraps, or even as a filling for a hearty sandwich. Pair it with crunchy vegetables for a satisfying lunch or light dinner.

how to store Simple & Zesty Mediterranean Avocado Egg Salad

For the best taste and texture, serve and enjoy your salad immediately. However, if you have leftovers, store them in an airtight container in the refrigerator. It’s best used within 1-2 days. Keep in mind that the avocados may brown slightly, so consider adding a bit more lemon juice before storing.

tips to make Simple & Zesty Mediterranean Avocado Egg Salad

• Make sure your avocados are ripe for the best flavor and creaminess.
• Adjust the seasoning to fit your taste. A bit more salt or pepper can make a big difference.
• For added zest, consider mixing in some diced red onion or a sprinkle of feta cheese.
• Always chop your ingredients uniformly for a nice presentation.

variation

You can make this salad even more exciting by adding cooked bacon, a handful of capers, or different herbs like basil or cilantro. Substitute the Greek yogurt with mayonnaise for a richer taste if you prefer.

FAQs

Can I make this salad ahead of time?
While it’s best enjoyed fresh, you can prepare the egg and avocado mixture ahead of time. Store it in separate containers and combine just before serving to maintain freshness.

What can I serve with this salad?
This salad pairs wonderfully with whole-grain bread, pita chips, or as a topping for crispy crackers. You can also serve it alongside a light soup for a complete meal.

Can I freeze this salad?
Freezing is not recommended for this salad, as the texture of the avocado and eggs will not hold up well after thawing. Enjoy it fresh instead!

Mediterranean Avocado Egg Salad

A vibrant and nutritious salad combining creamy avocados and protein-packed eggs, perfect for any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Lunch, Salad

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

Eggs and Avocados

• 6 large large eggs (approx. 50g each)
• 2 medium ripe avocados (approx. 150g flesh each, 300g total)

Dressing

• 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g)
• 1 tablespoon fresh lemon juice (approx. 15ml)
• 1 teaspoon extra virgin olive oil (approx. 5ml)

Vegetables and Herbs

• 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)

Spices

• ¼ teaspoon ground cumin (approx. 0.5g)
• to taste fine sea salt
• to taste freshly ground black pepper

Method

 

Prepare the Eggs

1. Place the eggs in a saucepan in a single layer. Cover them with cold water by at least 1 inch.
2. Bring the water to a rolling boil. Once boiling, cover the pan, turn off the heat, and let the eggs sit undisturbed for 10-13 minutes to achieve firm yolks.

Cool the Eggs

1. Prepare an ice water bath in a medium bowl.
2. Once the standing time is complete, use a slotted spoon to transfer the eggs to the ice water bath. Let them chill for at least 5 minutes to stop the cooking process and make peeling easier.

Mix Wet Ingredients

1. While the eggs cool, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
2. Add the Greek yogurt, lemon juice, and olive oil. Mash the ingredients according to your preference.

Combine Salad

1. Once the eggs are cooled, gently peel and chop them.
2. Add the chopped eggs to the avocado mixture.

Final Touches

1. Fold in the chopped celery, parsley (or dill), and ground cumin.
2. Season with sea salt and pepper. Stir gently to combine without overmixing.

Serving Suggestion

1. Serve immediately for the best flavor. This salad is great on greens, in wraps, as a sandwich filling, or alongside fresh veggies.

Notes

For the best taste and texture, serve and enjoy your salad immediately. Store leftovers in an airtight container in the refrigerator and use it within 1-2 days. Adding a bit more lemon juice before storing can help prevent browning of the avocados.