Description
Discover the delightfully fresh flavors of the Simple & Zesty Mediterranean Avocado Egg Salad, a perfect dish for any occasion. This recipe combines creamy avocados with perfectly boiled eggs, enhanced by tangy lemon juice and Greek yogurt. The result is a nutritious salad that’s not only satisfying but also incredibly easy to prepare. Whether served on a bed of mixed greens, in whole-grain wraps, or as a dip with crunchy vegetables, this versatile salad can be enjoyed in many ways. With its vibrant ingredients and quick preparation, it’s an ideal choice for brunches, lunches, or light dinners.
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 dill
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Boil the eggs: Place eggs in a saucepan covered with water. Bring to a boil, then cover and remove from heat. Let sit for 10-13 minutes.
- Ice bath: Prepare an ice water bath while eggs cook. Once done, transfer eggs into the ice bath for 5 minutes.
- Mash avocados: Halve and scoop avocados into a bowl. Add Greek yogurt, lemon juice, and olive oil; mash until smooth.
- Chop eggs: Peel cooled eggs and chop roughly before adding to the avocado mixture.
- Mix ingredients: Fold in chopped celery, herbs, cumin, salt, and pepper until just combined.
- Serve immediately: Enjoy fresh on mixed greens or as a filling in wraps.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 370mg