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Mediterranean Avocado Egg Salad

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A refreshing and nutritious salad made with creamy avocados, protein-packed eggs, and zesty spices, perfect for brunch or a light meal.

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 fresh dill)
  • ¼ teaspoon ground cumin
  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the Eggs: Carefully place the eggs into a saucepan in a single layer. Cover them with cold water, bring it to a boil, then cover with a lid and turn off the heat. Allow them to sit for 10 to 13 minutes.
  2. Cool the Eggs: While the eggs are cooking, prepare an ice water bath. Once done, transfer the eggs to the ice bath and let them cool for at least 5 minutes.
  3. Mix Wet Ingredients: Cut the avocados in half and scoop out the flesh into a mixing bowl. Mix in the Greek yogurt, lemon juice, and olive oil. Mash everything until you reach your desired consistency—smooth or slightly chunky both work great!
  4. Combine Salad: Peel the cooled eggs, chop them finely, and fold them into the avocado mixture.
  5. Final Touches: Gently fold in the chopped celery, parsley or dill, and ground cumin. Season with fine sea salt and freshly ground black pepper to taste.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Squeeze lemon juice on top to keep the avocado fresh.

Nutrition

Find it online: https://www.tastysavvy.com/simple-zesty-mediterranean-avocado-egg-salad/