Simple & Zesty Mediterranean Avocado Egg Salad Recipe

Introduction

This Simple & Zesty Mediterranean Avocado Egg Salad is a fresh twist on the classic egg salad. Creamy avocado and bright lemon juice combine with herbs and a hint of cumin for a flavorful, healthy meal or snack.

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)

Instructions

1. Step 1: Gently place the eggs in a single layer into a saucepan and cover with cold water by at least 1 inch. Bring to a full rolling boil over high heat.
2. Step 2: Once boiling, cover the pan with a tight lid, turn off the heat, and let the eggs stand undisturbed for 10–13 minutes to fully cook the yolks.
3. Step 3: Prepare an ice water bath. After standing, transfer the eggs to the ice bath with a slotted spoon and chill for at least 5 minutes to stop cooking and ease peeling.
4. Step 4: Meanwhile, halve and pit the avocados, scoop the flesh into a medium bowl, and mash with Greek yogurt, lemon juice, and olive oil to your preferred texture.
5. Step 5: Peel and roughly chop the cooled eggs, then add them to the avocado mixture.
6. Step 6: Fold in the chopped celery, parsley or dill, and ground cumin. Season with salt and pepper to taste, mixing gently to combine without overworking.
7. Step 7: Serve immediately on mixed greens, in wraps, sandwiches, or alongside fresh vegetables for a refreshing meal.

Tips & Variations

• Use fresh dill instead of parsley for a slightly different herbal note and a classic Mediterranean flavor.
• If you prefer a creamier texture, add a bit more Greek yogurt or a splash of olive oil.
• For added crunch, sprinkle toasted pine nuts or chopped walnuts over the salad before serving.

Storage

Store the avocado egg salad in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly but will still taste fresh. Stir gently before serving. To minimize browning, add a bit more lemon juice when storing. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use hard-boiled eggs that were cooked differently?

Yes, you can use any hard-boiled eggs. Just ensure they are fully cooked with firm yolks to maintain the salad’s texture.

Is this salad suitable for meal prep?

It is great for short-term meal prep. Because avocado can brown, it’s best eaten within two days of preparation for optimal freshness and flavor.

Simple & Zesty Mediterranean Avocado Egg Salad Recipe

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★★★★★

4.9 from 111 reviews

This Simple & Zesty Mediterranean Avocado Egg Salad combines creamy avocado with protein-rich boiled eggs and fresh herbs for a nutritious, flavorful dish. Enhanced with Greek yogurt, lemon juice, and a touch of cumin, it’s perfect as a light meal, a sandwich filling, or a vibrant salad topping.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs (approx. 50g each)

Avocado Mixture

• 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)

Vegetables & Seasonings

• 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

1. Prepare the Eggs: Gently place the eggs in a single layer in a saucepan and cover with cold water by at least 1 inch. Bring water to a rolling boil over high heat, then cover the pan with a tight-fitting lid, turn off the heat, and let the eggs stand undisturbed for 10-13 minutes to achieve firm yolks.
2. Cool the Eggs: Prepare an ice water bath. Transfer the hot eggs to the ice bath using a slotted spoon and let chill for at least 5 minutes to stop cooking and ease peeling.
3. Mix Wet Ingredients: Halve and pit the avocados, scooping the flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil, then mash with a fork to desired consistency.
4. Combine Salad: Peel and roughly chop the cooled eggs. Add them to the avocado mixture.
5. Final Touches: Fold in finely chopped celery, parsley or dill, and ground cumin. Season with salt and pepper to taste, stirring gently to combine without overmixing.
6. Serving Suggestion: Serve immediately as a topping on mixed greens, spread in whole-grain wraps, as a sandwich filling, or alongside fresh vegetables.

Notes

• Use ripe avocados for a creamy texture and best flavor.
• Adjust mashing consistency to your preference—chunky or smooth.
• Fresh herbs like parsley or dill add brightness; pick your favorite.
• For easier egg peeling, ensure eggs are chilled well in the ice bath.
• This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.

Keywords: Mediterranean egg salad, avocado egg salad, healthy egg salad, Greek yogurt egg salad, low fat salad