Mediterranean Avocado Egg Salad
A delightful twist on the classic egg salad, blending creamy avocados with hard-boiled eggs and zesty Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Gluten-Free, Vegetarian
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
- Prepare the Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover and turn off the heat. Let sit for 10 to 13 minutes.
- Cool the Eggs: Fill a bowl with ice water. Transfer the eggs to the ice bath and let cool for at least 5 minutes.
- Mix Wet Ingredients: Halve the avocados, scoop the flesh into a bowl, add yogurt, lemon juice, and olive oil. Mash together.
- Combine Salad: Peel and chop the cooled eggs, then fold into the avocado mixture.
- Final Touches: Mix in chopped celery, parsley (or dill), ground cumin, and season with salt and pepper.
- Serving Suggestion: Serve on mixed greens, in wraps, or as sandwich filling.
Notes
For a vegan option, substitute Greek yogurt with dairy-free yogurt or mayonnaise. To prevent browning, use lemon juice and cover tightly before storing.
Find it online: https://breakfastrecip.com/mediterranean-avocado-egg-salad/