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Mediterranean Avocado Egg Salad

A vibrant and nutritious salad combining creamy avocados and protein-packed eggs, perfect for any meal.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
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
  • ΒΌ 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.