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