Description
A creamy and zesty Mediterranean-inspired avocado egg salad, perfect for lunches or brunches.
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
- Prepare the eggs: Place the eggs in a saucepan in a single layer and cover them with 1 inch of cold water. Bring the water to a vigorous boil. Once boiling, cover and turn off the heat; let the eggs sit for 10-13 minutes.
- Cool the eggs: Prepare an ice water bath. Transfer the eggs to the ice bath for at least 5 minutes to stop the cooking process.
- Mix wet ingredients: Halve the avocados and scoop the flesh into a medium bowl. Add Greek yogurt, lemon juice, and olive oil. Mash to your desired consistency.
- Combine ingredients: Once the eggs cool, peel them and chop coarsely. Fold the chopped eggs into the avocado mixture.
- Final touches: Stir in the chopped celery, parsley (or dill), and ground cumin. Season with salt and pepper to taste, mixing gently to combine.
Notes
Best enjoyed within 2 to 3 days when stored in the refrigerator. For a healthier twist, serve with vegetable sticks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg
Keywords: avocado egg salad, Mediterranean salad, healthy lunch