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Simple & Zesty Mediterranean Avocado Egg Salad
A Flavorful Delight
If you’re looking for a simple dish packed with flavor and nutrition, look no further than this Simple & Zesty Mediterranean Avocado Egg Salad. This salad brings together the creamy richness of ripe avocados and hard-boiled eggs, making it a delightful option for a quick lunch or a festive brunch. Whether you’re in need of satisfying lunch options during a busy workweek or searching for a crowd-pleasing dish for your next gathering, this Mediterranean-inspired salad is sure to steal the spotlight.
What Makes This Recipe Special
When it comes to a nutritious meal that doesn’t skimp on flavor, this Mediterranean Avocado Egg Salad truly shines. It’s not just another egg salad; the addition of creamy avocado elevates the dish, making it a healthy alternative that kids and adults alike are sure to love. It comes together in under 30 minutes, making it a perfect choice for those hectic weeknights or a refreshing picnic item.
"This salad is a game-changer! The avocado makes it so creamy, and I love how fresh it tastes every time!" — Happy Eater
Preparing Simple & Zesty Mediterranean Avocado Egg Salad
Creating this dish is a breeze. It involves hard-boiling eggs, mashing avocados with simple ingredients, and combining everything together. The end product is a vibrant salad bursting with Mediterranean flavors ready to be enjoyed. Expect a balanced dish that can be prepared in just a few straightforward steps.
Gather Your Ingredients
For perfect results, make sure you have these essentials on hand:
- 6 large eggs
- 2 medium ripe avocados (about 300g flesh)
- 3 tablespoons plain Greek yogurt (approx. 45g)
- 1 tablespoon fresh lemon juice (approx. 15ml)
- 1 teaspoon extra virgin olive oil (approx. 5ml)
- 4.5 tablespoons finely chopped celery (approx. 36g)
- 1.5 tablespoons finely chopped fresh parsley (or dill, approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt and freshly ground black pepper (to taste)
Feel free to tweak the herbs or even the yogurt for a non-dairy alternative for a personal touch.
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Step-by-Step Directions
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Prepare the Eggs: Gently place the eggs in a single-layer saucepan. Add cold water to cover by at least an inch. Bring to a rolling boil. Cover and turn off the heat, letting the eggs sit for 10-13 minutes for firm yolks.
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Cool the Eggs: While the eggs sit, prepare an ice water bath. Once the time is up, transfer hot eggs to the bath for at least 5 minutes to cool and make peeling easier.
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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 to your preferred consistency.
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Combine Salad: Once cooled, peel and chop the eggs. Add them to the avocado mixture.
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Final Touches: Gently fold in celery, parsley or dill, and cumin. Season to taste with salt and pepper, taking care not to overmix.
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Serve: Enjoy immediately for the freshest flavor!
Best Way to Serve
This salad is extremely versatile and can be enjoyed in multiple ways. Serve it over a bed of mixed greens for a light meal, spread it on whole-grain wraps for a hearty lunch, or use it as a filling for sandwiches. Pair it with fresh veggies or whole-grain crackers for a satisfying snack.
Storage Tips
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh as the avocado can brown over time. Avoid freezing as the texture of both the eggs and avocado will change. Always practice safe food handling by ensuring your ingredients are refrigerated promptly.
Expert Advice
- Cooking Tip: Use a Rapid Egg Cooker for perfectly steamed eggs every time – it’s a time-saver and ensures consistent results.
- Mash Varying Consistency: Depending on your preference, feel free to mash the avocado and egg more or less; each method provides a different texture.
- Flavor Boost: Consider adding a pinch of smoked paprika for a delightful smoky note.
Creative Twists
Want to change things up? Here are a few variations you could try:
- Add Spices: Mix in a teaspoon of smoked paprika or a dash of cayenne for a kick.
- Herb Swaps: Use fresh dill instead of parsley for a different flavor profile.
- Extra Crunch: Toss in some chopped bell peppers or radishes for added texture and color.
Your Questions Answered
How long does it take to prepare?
The total prep and cooking time is about 30 minutes, with most of that time spent cooking the eggs.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance, but it’s best served immediately to avoid browning the avocado.
What can I substitute for Greek yogurt?
For a dairy-free option, you may use coconut yogurt or homemade cashew cream.
This Simple & Zesty Mediterranean Avocado Egg Salad is not just a recipe; it’s a versatile dish that fits perfectly into any meal plan, making it a worthy addition to your culinary repertoire!
Simple & Zesty Mediterranean Avocado Egg Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful and nutritious salad combining creamy avocado and hard-boiled eggs, perfect for lunch or brunch.
Ingredients
Scale
- 6 large eggs
- 2 medium ripe avocados (about 300g flesh)
- 3 tablespoons plain Greek yogurt (approx. 45g)
- 1 tablespoon fresh lemon juice (approx. 15ml)
- 1 teaspoon extra virgin olive oil (approx. 5ml)
- 4.5 tablespoons finely chopped celery (approx. 36g)
- 1.5 tablespoons finely chopped fresh parsley (or dill, approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Eggs: Gently place the eggs in a single-layer saucepan. Add cold water to cover by at least an inch. Bring to a rolling boil. Cover and turn off the heat, letting the eggs sit for 10-13 minutes for firm yolks.
- Cool the Eggs: While the eggs sit, prepare an ice water bath. Once the time is up, transfer hot eggs to the bath for at least 5 minutes to cool and make peeling easier.
- 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 to your preferred consistency.
- Combine Salad: Once cooled, peel and chop the eggs. Add them to the avocado mixture.
- Final Touches: Gently fold in celery, parsley or dill, and cumin. Season to taste with salt and pepper, taking care not to overmix.
- Serve: Enjoy immediately for the freshest flavor!
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh as the avocado can brown over time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 185mg
Keywords: avocado egg salad, Mediterranean salad, healthy lunch, easy recipes, quick meals
