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Simple & Zesty Mediterranean Avocado Egg Salad

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A creamy and nutritious avocado egg salad with vibrant Mediterranean flavors, perfect for brunch or a quick lunch.

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 gently into a saucepan in a single layer. Cover with cold water, bring to a boil, then cover with a lid and turn off the heat. Let them sit for 10 to 13 minutes.
  2. Cool the Eggs: Prepare an ice water bath. Once the eggs are done cooking, transfer to the ice bath and let cool for at least 5 minutes.
  3. Mix Wet Ingredients: Halve the avocados, scoop out the flesh into a mixing bowl, and combine with Greek yogurt, lemon juice, and olive oil. Mash together until desired consistency is reached.
  4. Combine Salad: Peel the cooled eggs, chop finely, and add to the avocado mixture.
  5. Final Touches: Fold in chopped celery, parsley or dill, and ground cumin. Season with fine sea salt and freshly ground black pepper to taste.
  6. Serving Suggestion: Serve immediately on a bed of mixed greens, in wraps, or as a filling for sandwiches.

Notes

Store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness. Squeeze extra lemon juice over leftovers to help retain color.

Nutrition

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