Simple & Zesty Mediterranean Avocado Egg Salad
A creamy and refreshing Simple & Zesty Mediterranean Avocado Egg Salad made with ripe avocado, eggs, Greek yogurt, lemon, and herbs for a light healthy meal.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 3 servings
- Category: Salad
- Method: Boiled / No-cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Core Components:
6 large eggs
2 medium ripe avocados
Dressing & Binding Agents:
3 tablespoons plain Greek yogurt (2% milkfat)
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
Vegetables, Herbs & Spices:
4.5 tablespoons finely chopped celery
1.5 tablespoons finely chopped fresh parsley (or dill)
¼ teaspoon ground cumin
Seasoning:
Fine sea salt (to taste)
Freshly ground black pepper (to taste)
Instructions
Prepare the eggs:
Place eggs in a saucepan and cover with cold water (about 1 inch above eggs). Bring to a rolling boil, then cover, turn off heat, and let sit for 10–13 minutes.
Cool the eggs:
Transfer eggs to an ice water bath and chill for at least 5 minutes. Peel and roughly chop.
Mix the base:
In a bowl, mash avocado with Greek yogurt, lemon juice, and olive oil until your desired consistency is reached.
Combine:
Add chopped eggs to the avocado mixture.
Finish the salad:
Fold in celery, parsley (or dill), and cumin. Season with salt and pepper. Mix gently to combine.
Serve:
Enjoy immediately on greens, in wraps, sandwiches, or as a side.
Notes
Best enjoyed fresh; avocado may brown over time.
Store in an airtight container for up to 1 day.
Press plastic wrap directly onto the surface to reduce oxidation.
Freezing is not recommended.
