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Simple & Zesty Mediterranean Avocado Egg Salad Recipe

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★★★★★

4.7 from 61 reviews

This Simple & Zesty Mediterranean Avocado Egg Salad combines creamy avocado and perfectly cooked eggs with fresh herbs and a light, tangy dressing. Packed with Mediterranean flavors such as lemon, cumin, parsley, and olive oil, this salad is a nutritious and delicious option for a light lunch or snack. It’s easy to prepare, featuring soft-boiled eggs mixed with avocado, Greek yogurt, and crunchy celery, all balanced with fresh herbs and spices for a refreshing twist on traditional egg salad.

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)

Instructions

  1. Prepare the Eggs: Gently place the eggs into a saucepan in a single layer and cover them with cold water by at least 1 inch. Bring the water to a full rolling boil over high heat. Once boiling, cover the pan tightly, turn off the heat completely, and let the eggs stand undisturbed for 10-13 minutes to achieve firm yolks.
  2. Cool the Eggs: While the eggs stand, prepare an ice water bath in a medium bowl. After the standing time, transfer the eggs with a slotted spoon into the ice bath and chill for at least 5 minutes to stop cooking and make peeling easier.
  3. Mix Wet Ingredients: Halve the avocados, remove pits, and scoop flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil. Mash together with a fork to your preferred consistency, either chunky or smooth.
  4. Combine Salad: Peel the cooled eggs and roughly chop them. Add the chopped eggs to the avocado mixture and gently fold to combine.
  5. Final Touches: Fold in finely chopped celery, parsley or dill, and ground cumin. Season with sea salt and freshly ground black pepper to taste. Stir gently until just combined to maintain texture.
  6. Serving Suggestion: Serve immediately for best flavor. The salad works well atop mixed greens, in whole-grain wraps, as a sandwich filling, or paired with fresh vegetables.

Notes

  • Use ripe avocados for the best flavor and creamy texture.
  • Adjust the lemon juice to your taste preference to balance the creaminess of avocado and yogurt.
  • Try substituting parsley with dill for a slightly different herbal note.
  • This salad is best served fresh but can be stored in the refrigerator for up to 24 hours, though the avocado may brown slightly.
  • Adding a pinch of smoked paprika or a dash of hot sauce can add an extra kick.

Keywords: avocado egg salad, Mediterranean salad, healthy egg salad, avocado salad, easy egg salad recipe

Find it online: https://cheframiflavor.com/simple-and-zesty-mediterranean-avocado-egg-salad-recipe/