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Mediterranean Avocado Egg Salad

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A healthy and delicious Mediterranean Avocado Egg Salad that’s perfect for picnics 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 dill)
  • ¼ teaspoon ground cumin
  • Fine sea salt (to taste)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the eggs: Place eggs in a single layer in a saucepan. Cover with cold water and bring to a boil. Once boiling, cover with a lid, turn off the heat, and let sit for 10-13 minutes.
  2. Cool the eggs: Fill a bowl with ice water. After the standing time, move eggs to the ice water for at least 5 minutes to cool and stop cooking.
  3. Mix wet ingredients: Halve the avocados and scoop out the flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil. Mash together to your desired consistency.
  4. Combine salad: Peel the cooled eggs and chop them roughly, adding them to the avocado mix.
  5. Final touches: Fold in celery, parsley (or dill), and cumin. Season with salt and pepper. Combine gently.
  6. Serve: Serve fresh on greens, in wraps, or beside fresh veggies.

Notes

Best served immediately but can be stored in the fridge for up to 2 days.

Nutrition

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