Simple & Zesty Mediterranean Avocado Egg Salad
A creamy, tangy egg salad with ripe avocado and Greek yogurt, perfect for quick lunches or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 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
- 1/4 teaspoon ground cumin
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let stand for 10–13 minutes.
- Transfer eggs to an ice bath and cool for at least 5 minutes.
- In a medium bowl, mash avocados and stir in Greek yogurt, lemon juice, and olive oil until smooth but slightly chunky.
- Peel and chop the cooled eggs and fold them into the avocado mixture.
- Add chopped celery, herbs, and cumin. Season with salt and pepper as needed.
- Serve immediately or chill briefly before enjoying.
Notes
For tangier creaminess, increase yogurt by 1 tablespoon. Use lime instead of lemon for a different flavor. Store leftovers in an airtight container and consume within 1–3 days.