Simple Mediterranean Avocado Egg Salad
This Simple Mediterranean Avocado Egg Salad is a fresh and creamy twist on classic egg salad, made with ripe avocado, Greek yogurt, lemon juice, olive oil, and herbs. Light yet satisfying, it’s perfect for lunch, meal prep, or a quick Mediterranean-inspired meal.
Equipment
- saucepan
- Mixing bowls
- fork or potato masher
- knife
- cutting board
Ingredients
- 6 large eggs
- 2 ripe avocados
- 3 tbsp plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tsp extra virgin olive oil
- 4–5 tbsp finely chopped celery
- 1–2 tbsp chopped fresh parsley or dill
- 1/4 tsp ground cumin
- sea salt, to taste
- freshly ground black pepper, to taste
Instructions
- Place the eggs in a saucepan in a single layer and cover with cold water by at least 1 inch. Bring to a rolling boil, cover, turn off heat, and let stand for 10–13 minutes.
- Transfer the eggs to an ice bath for 5 minutes. Peel and roughly chop.
- Scoop the avocado flesh into a bowl. Add Greek yogurt, lemon juice, and olive oil. Mash until smooth or slightly chunky.
- Add the chopped eggs to the avocado mixture.
- Gently fold in celery, herbs, cumin, salt, and pepper until just combined.
Notes
Use ripe avocados for best texture and mash them with lemon juice first to prevent browning. Fold ingredients gently to keep the salad chunky. Best enjoyed fresh, as avocado oxidizes quickly.