Mediterranean Avocado Egg Salad
A fresh and zesty salad combining ripe avocados and hearty eggs with vibrant Mediterranean flavors, perfect for picnics or brunch.
Ingredients
Main Ingredients
- 6 large large eggs (approx. 50g each) Hard-boiled for about 10 minutes.
- 2 medium ripe avocados (yielding approx. 150g flesh each, 300g total) Select ripe ones.
- 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g) For a creamy texture.
- 1 tablespoon fresh lemon juice (approx. 15ml) Use fresh for best flavor.
- 1 teaspoon extra virgin olive oil (approx. 5ml) Opt for high-quality oil.
- 4.5 tablespoons finely chopped celery (approx. 36g, from about 1.5 medium stalks) Adds crunch.
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill, approx. 6g) Fresh herbs for flavor.
- ΒΌ teaspoon ground cumin (approx. 0.5g) Adds warmth and depth.
- fine sea salt (to taste) Season to preference.
- freshly ground black pepper (to taste) Season to preference.
Instructions
Preparation
- Start by bringing a pot of water to a rolling boil. Gently place the eggs in the water and boil for about 10 minutes.
- Once done, transfer the eggs to a bowl of ice water to stop the cooking process.
- While the eggs cool, cut the ripe avocados in half, remove the pits, and scoop out the flesh into a large mixing bowl. Use a fork to mash them slightly for a chunky texture.
- Finely chop the celery and parsley, and toss them into the bowl with the avocados.
- Once the eggs have cooled, peel the shells and chop them into large pieces. Add them to your avocado and veggie mixture.
- Sprinkle in the cumin, salt, pepper, lemon juice, and Greek yogurt. Drizzle in the olive oil. Mix everything gently to combine without over-mashing the eggs.
- Taste your salad and adjust the seasoning if needed.
- Serve immediately or chill for 20 minutes for flavors to meld.
Notes
Enjoy on its own, spread on bread, or as a dip. Store leftovers in an airtight container in the refrigerator for up to 3 days.