Mediterranean Avocado Egg Salad
A delightful salad that combines the creaminess of ripe avocados with hard-boiled eggs and fresh herbs.
Ingredients
Main Ingredients
- 6 large large eggs Provides a rich source of protein and creamy texture.
- 2 medium ripe avocados Serves as a creamy base for the salad.
- 3 tablespoons plain Greek yogurt Adds creaminess with a tangy twist.
- 1 tablespoon fresh lemon juice Enhances the flavor.
- 1 teaspoon extra virgin olive oil Adds richness.
- 4.5 tablespoons finely chopped celery Provides crunch and freshness.
- 1.5 tablespoons finely chopped fresh parsley Adds brightness.
- ΒΌ teaspoon ground cumin Enhances the flavor.
- to taste fine sea salt Season to your preference.
- to taste freshly ground black pepper Season to your preference.
Instructions
Preparation
- Step 1: Boil the Eggs - Place your eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat; then cover and remove from heat. Let them sit for 10-12 minutes.
- Step 2: Cool and Peel Eggs - Transfer the eggs to a bowl of ice water to cool for 5 minutes. After cooling, peel the eggs under running water for easy removal of shells.
- Step 3: Prepare Avocados - While the eggs are cooling, slice the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash lightly with a fork.
- Step 4: Mix Ingredients - Chop the cooled eggs and add them to the avocados. Stir in Greek yogurt, lemon juice, olive oil, chopped celery, parsley, cumin, salt, and pepper. Combine gently to keep the eggs somewhat intact.
- Step 5: Taste and Adjust Seasoning - Taste your salad and adjust seasoning, adding more salt or pepper if needed.
- Step 6: Chill and Serve - Let the salad chill in the fridge for 10 minutes before serving for enhanced flavors.
Notes
This salad is gluten-free and can be prepared ahead of time. For storage, keep in an airtight container in the refrigerator for up to 3 days, but avoid freezing.