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Mediterranean Avocado Egg Salad

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A delightful salad featuring creamy avocados, protein-packed eggs, and zesty accents, perfect for a light lunch or brunch.

Ingredients

Scale
  • 6 large eggs
  • 2 medium ripe avocados
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 4.5 tablespoons finely chopped celery
  • 1.5 tablespoons finely chopped fresh parsley (or fresh dill)
  • ¼ teaspoon ground cumin
  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the eggs: Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, cover and turn off the heat. Let them sit for 10-13 minutes.
  2. Cool the eggs: Prepare an ice water bath and transfer the eggs to it once their standing time is up. Chill for at least 5 minutes.
  3. Mix wet ingredients: Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add Greek yogurt, lemon juice, and olive oil. Mash everything together until you reach your preferred consistency.
  4. Combine salad: Peel and chop the cooled eggs, then add them to the avocado mixture.
  5. Final touches: Fold in the celery, parsley (or dill), and ground cumin. Season generously with salt and pepper.
  6. Serve immediately on a bed of greens, in wraps, or as a filling for your favorite sandwich.

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed fresh to prevent browning of avocados.

Nutrition

Find it online: https://www.topchoicerecipes.com/simple-zesty-mediterranean-avocado-egg-salad-2/