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Mediterranean avocado egg salad with herbs and spices

Mediterranean Avocado Egg Salad

A delightful, fresh salad combining creamy avocados, wholesome eggs, and zesty flavors for a refreshing dish perfect for brunches, picnics, or light lunches.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Brunch, Light Meal, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 large 6 large eggs Provides a solid protein base. Boil for 10-12 minutes, then cool before peeling.
Avocados
  • 2 medium 2 medium ripe avocados Adds a creamy texture. Choose avocados that are slightly soft.
Dairy
  • 3 tablespoons 3 tablespoons plain Greek yogurt Adds creaminess. Full-fat yogurt recommended.
Seasoning
  • 1 tablespoon 1 tablespoon fresh lemon juice Enhances flavors; fresh juice is preferred.
  • 1 teaspoon 1 teaspoon extra virgin olive oil Adds richness. Use high-quality olive oil.
  • 4.5 tablespoons 4.5 tablespoons finely chopped celery Provides crunch; chop finely.
  • 1.5 tablespoons 1.5 tablespoons finely chopped fresh parsley Adds a bright, herbal note.
  • 0.25 teaspoon ΒΌ teaspoon ground cumin Adds warmth; can be replaced with coriander.
  • to taste Fine sea salt and freshly ground black pepper Enhances overall flavors.

Method
 

Preparation
  1. Boil the Eggs: Start by placing the eggs in a pot and covering them with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes. Cool the eggs under cold running water.
  2. Prepare the Avocados: Cut the avocados in half, remove the pits, scoop out the flesh, and chop it into bite-sized pieces.
  3. Chop the Celery and Parsley: Finely chop the celery and parsley, adding nice texture and flavor.
  4. Peel and Chop the Eggs: Once the eggs are cool, peel and chop them into pieces.
Mixing
  1. Mix in the Remaining Ingredients: In a bowl, combine avocados, chopped eggs, Greek yogurt, lemon juice, olive oil, cumin, salt, and pepper. Mix gently to combine.
  2. Taste and Adjust Seasoning: Taste the mixture and adjust the salt and pepper as needed.
Serving
  1. Chill and Serve: Let the salad sit for about 10 minutes at room temperature to meld flavors, then serve chilled or at room temperature.

Notes

Enhance flavor with a dash of hot sauce, customize with favorite chopped veggies, or serve on a bed of greens for a better presentation. Keep it refrigerated and consume within 3 days.