Simple & Zesty Mediterranean Avocado Egg Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine Salad: Peel and roughly chop the cooled eggs. Add them to the avocado mixture.
- 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.
- 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
