I love simple food that tastes bright. This Simple & Zesty Mediterranean Avocado Egg Salad is one of my go-to lunches when I need flavor and ease in the same bowl. If you like avocado in new ways, try my creamy avocado pasta salad for another easy twist.
Dad James used to ask for extra lemon on his plate. I still think of him when I mash the avocados for this salad.
Gathering Your Ingredients
- 6 large eggs (approx. 50g each)
- 2 medium ripe avocados (yielding approx. 150g flesh each, 300g total)
- 3 tablespoons plain Greek yogurt (2% milkfat (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, from about 1.5 medium stalks)
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill (approx. 6g))
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
The Tools That Help
I keep a medium saucepan, a bowl for ice water, and a fork for mashing close by. A small bowl and a spoon make mixing easy. For quick meal planning, I also use ideas from my 20-minute green goddess pasta salad when I need a fast side.
The Step-by-Step Process
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring the water to a full rolling boil over high heat.
- Cover the pan, turn off the heat, and let eggs stand undisturbed for 10 to 13 minutes.
- Prepare an ice water bath while the eggs stand.
- Transfer eggs to the ice bath and chill for at least 5 minutes.
- Halve avocados, remove pits, and scoop the flesh into a medium bowl.
- Add Greek yogurt, lemon juice, and olive oil to the avocados and mash with a fork.
- Peel and roughly chop the cooled eggs and add them to the avocado mix.
- Fold in chopped celery, parsley or dill, and cumin gently.
- Season with salt and pepper and stir until just combined.
- Serve right away on greens, in a wrap, or with crisp veggies.
Lighter, Healthier Touches
I use plain Greek yogurt to cut fat but keep creaminess. Swap yogurt for a little more lemon if you want fewer calories. Add extra celery for crunch and fiber.
Perfect Pairings
This salad goes well with toasted whole grain bread or a bed of mixed greens. For a fruit and green mix, pair it with a bright berry salad like blackberry avocado arugula salad.
Common Stumbles to Avoid
Do not overcook the eggs or the yolks turn dry and chalky. Do not mash the mixture too much or you lose nice texture. Taste and salt at the end since avocado can hide seasoning.
Storing Your Creation
Store in an airtight container in the fridge for up to 2 days. Press a piece of plastic wrap directly on the surface to slow browning of the avocado. Stir gently before serving.
A Final Warm Word
I love sharing simple recipes that feel like home. Make this salad when you want fresh flavor with little fuss.
Answering Your Questions
How long do the eggs take in Simple & Zesty Mediterranean Avocado Egg Salad?
I let the eggs stand in the covered pan for 10 to 13 minutes after boiling to get firm yolks. Then I chill them in ice water for at least 5 minutes.
Can I make Simple & Zesty Mediterranean Avocado Egg Salad ahead of time?
You can make it up to a day ahead, but the avocado will slowly brown. I press plastic wrap on the surface and keep it cold to help.
Can I swap ingredients in Simple & Zesty Mediterranean Avocado Egg Salad?
Yes. Use dill instead of parsley, or skip the yogurt for a simpler avocado-only mix. Adjust lemon and salt to suit your taste.
Print
Simple & Zesty Mediterranean Avocado Egg Salad
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and flavorful salad combining creamy avocados and hard-boiled eggs, perfect for a quick lunch or snack.
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 fresh dill
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Bring the water to a full rolling boil over high heat.
- Cover the pan, turn off the heat, and let eggs stand undisturbed for 10 to 13 minutes.
- Prepare an ice water bath while the eggs stand.
- Transfer eggs to the ice bath and chill for at least 5 minutes.
- Halve avocados, remove pits, and scoop the flesh into a medium bowl.
- Add Greek yogurt, lemon juice, and olive oil to the avocados and mash with a fork.
- Peel and roughly chop the cooled eggs and add them to the avocado mix.
- Fold in chopped celery, parsley or dill, and cumin gently.
- Season with salt and pepper and stir until just combined.
- Serve right away on greens, in a wrap, or with crisp veggies.
Notes
Store in an airtight container in the fridge for up to 2 days. Press plastic wrap directly on the surface to slow browning of the avocado.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 300mg
Keywords: avocado, egg salad, Mediterranean, lunch, quick meal, healthy