Mediterranean Avocado Egg Salad
A delightful salad combining creamy avocados, hearty eggs, and vibrant Mediterranean flavors, perfect for brunches or light lunches.
Ingredients
Main Ingredients
- 6 large large eggs Provides essential protein and rich flavor.
- 2 medium ripe avocados Offers creaminess and satisfying texture.
- 3 tablespoons plain Greek yogurt Adds creaminess and tang.
Liquids & Seasonings
- 1 tablespoon fresh lemon juice Enhances flavor with zesty acidity.
- 1 teaspoon extra virgin olive oil Adds healthy fats.
- ΒΌ teaspoon ground cumin Provides warmth.
- to taste none fine sea salt Adjust to personal preference.
- to taste none freshly ground black pepper Adjust to personal preference.
Vegetables & Aromatics
- 4.5 tablespoons finely chopped celery Adds crunch.
- 1.5 tablespoons finely chopped fresh parsley Enhances freshness.
Instructions
Preparation
- Step 1: Hard-Boil the Eggs - Place the eggs in a saucepan and cover them with water. Bring to a boil, remove from heat, cover, and let sit for 12 minutes. Transfer the eggs to cold water to cool down.
- Step 2: Prepare the Avocados - Cut the ripe avocados in half, remove the pit, scoop out the flesh into a mixing bowl, and mash slightly with a fork.
- Step 3: Chop Vegetables - Finely chop the celery and parsley. Add these to the bowl with the mashed avocado.
- Step 4: Mix in Eggs - Once the eggs are cooled, peel and chop them into small pieces. Fold them gently into the avocado mixture.
- Step 5: Add Yogurt and Seasoning - Stir in Greek yogurt, lemon juice, and olive oil, then add ground cumin, salt, and black pepper.
- Step 6: Taste and Adjust - Taste the salad and adjust salt, pepper, and lemon juice as needed.
- Step 7: Chill and Serve - If possible, chill the salad in the fridge for 15 minutes before serving.
Notes
Serve in a colorful bowl to highlight its vibrant colors. Customize with your favorite herbs or add spicy ingredients for kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.