Description

This vibrant Mediterranean Avocado Egg Salad is a refreshing and satisfying twist on a classic. Creamy avocado, perfectly boiled eggs, and a hint of zesty lemon are enhanced with Greek yogurt, a touch of olive oil, and aromatic cumin. It’s simple to prepare and perfect for a light lunch or a flavorful side dish.

Ingredients

Scale

Core Components:

6 large eggs (approx. 50g each)
2 medium ripe avocados (yielding approx. 150g flesh each, 300g total)

Dressing & Binding Agents:

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, Herbs & Spices:

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)

Seasoning:

Fine sea salt (to taste)
Freshly ground black pepper (to taste)

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Instructions

Prepare the Eggs: Gently place the eggs into a saucepan (or use this Rapid Egg Cooker), ensuring they are in a single layer. Add cold water to cover the eggs by at least 1 inch. Set the pan over high heat and bring the water to a full, rolling boil. Once vigorously boiling, immediately cover the saucepan with a tight-fitting lid, turn off the heat completely, and allow the eggs to stand undisturbed for 10-13 minutes to achieve firm yolks.
Cool the Eggs: While the eggs are standing, prepare an ice water bath by filling a medium bowl with cold water and ice cubes. Once the standing time is complete, use a slotted spoon to carefully transfer the hot eggs to the ice water bath. Let them chill for a minimum of 5 minutes; this stops the cooking process and makes peeling easier.
Mix Wet Ingredients: While the eggs are cooling, halve the avocados lengthwise, remove the pits, and scoop the avocado flesh into a medium-sized mixing bowl. Add the plain Greek yogurt, fresh lemon juice, and extra virgin olive oil to the bowl. Using a fork, mash these ingredients together to your preferred consistency – some prefer it chunkier, others smoother.
Combine Salad: Once the eggs are thoroughly cooled, gently peel them and give them a rough chop. Add the chopped eggs to the avocado mixture in the bowl.
Final Touches: Gently fold in the finely chopped celery, fresh parsley (or dill), and ground cumin. Season with fine sea salt and freshly ground black pepper according to your preference. Stir delicately until all ingredients are just combined, being careful not to overmix to maintain a pleasant texture.
Serving Suggestion: Serve immediately for the best flavor and appearance. This salad is excellent atop mixed greens, spread in whole-grain wraps, as a filling for sandwiches, or alongside fresh vegetables.

Notes

Storage:

This avocado egg salad is best enjoyed on the day it’s made. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. To help minimize browning of the avocado, press a piece of plastic wrap or parchment paper directly onto the surface of the salad before sealing the container. Freezing is not recommended.

Estimated Nutritional Information (per serving, 1/3 of recipe):

Calories: 355 kcal
Protein: 16.1 g
Total Fat: 28.0 g
Saturated Fat: 5.8 g
Total Carbohydrates: 11.4 g
Dietary Fiber: 7.1 g
Total Sugars: 2.2 g
Cholesterol: 373 mg

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods used.

Nutrition

Calories: 355