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Mediterranean Avocado Egg Salad

This bright and easy Mediterranean Avocado Egg Salad combines creamy avocado with perfectly boiled eggs and fresh herbs, making it a healthy and flavorful choice for lunch.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 large eggs 6 large eggs Provide structure and protein.
  • 2 medium 2 medium ripe avocados Add creaminess and healthy fats.
  • 3 tablespoons 3 tablespoons plain Greek yogurt (2% milkfat) Gives a slight tang and helps hold the mixture together.
  • 1 tablespoon 1 tablespoon fresh lemon juice Brightens the avocado and prevents browning.
  • 1 teaspoon 1 teaspoon extra virgin olive oil Adds silkiness and a Mediterranean note.
  • 4.5 tablespoons 4.5 tablespoons finely chopped celery Provides crunch and contrast.
  • 1.5 tablespoons 1.5 tablespoons finely chopped fresh parsley (or fresh dill) Adds fresh herbal lift.
  • ¼ teaspoon ¼ teaspoon ground cumin Adds a little earthiness to the flavors.
  • to taste Fine sea salt Enhances flavor.
  • to taste Freshly ground black pepper Enhances flavor.

Method
 

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

Notes

To prevent avocado from browning, store it in an airtight container with a thin layer of plastic wrap directly on the surface if not consumed immediately.