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This Simple & Zesty Mediterranean Avocado Egg Salad is the ultimate delight, bursting with flavors and GOODNESS!!! I can’t contain my excitement for this tasty twist on egg salad, and YOU WON’T either once you give it a try! Combining THE CREAMINESS of avocado with PROTEIN-PACKED eggs creates a dish that’s not only satisfying but HEALTHY too! This recipe is a perfect choice for meal preppers, family cooks looking for something quick, and anyone who adores collecting delicious and easy recipes! Trust me, this will quickly become a go-to favorite!!! (Also, my kitchen smelled AMAZING while making this!)
So, here’s how my journey with this fab salad began: While experimenting in the kitchen one sunny afternoon in Austin, I stumbled upon this Mediterranean gem! The combination of flavors just exploded in my mouth, and let me tell you, my taste buds were doing a happy dance!!! You NEED to try this.
Reasons You’ll Fall in Love with This Salad!
You’re going to LOVE how easy this Mediterranean Avocado Egg Salad is to whip up!!! Seriously, it takes just a few minutes and, yet, it’s so satisfying! I mean, who can resist that creamy avocado paired with hearty eggs? O-M-G! Optionally, you can add a sprinkle of fresh herbs to elevate your salad game! Plus, this recipe is SUPER FLEXIBLE! Don’t have Greek yogurt? Use any yogurt you prefer! This availability makes it a great choice for those of us juggling busy lives. And DID I MENTION? It’s perfect for meal prepping!!! Yes, indeed! You can make a big batch at once and store it for the week, making those busy days so much easier! Not to mention, this salad is rich in healthy fats and protein, making it a nutritious choice too! Think lunch MONDAY through FRIDAY or even as a quick snack!!! 🌟
Every bite delivers a little taste of the Mediterranean, which makes it feel special, even on an ordinary day. Your family will rave about this, I promise!!! Sometimes, I sneak a spoonful when I’m just in the kitchen—don’t judge! It’s that good!!!
What You Need for This Simple Egg Salad!
- 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 dill) (approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Don’t you just love the combination of fresh ingredients? Each component adds its flair and health benefits! Avocados are rich in those GOOD fats and add fiber, eggs are a fantastic protein source, and Greek yogurt gives it a creamy tang! If you’re looking for an awesome idea, try swapping out the celery for some crunchy bell peppers! SO YUMMY! I typically grab my ingredients from the local Farmer’s Market to ensure freshness—it makes all the difference, especially with avocado!!! You can definitely find all these ingredients in most grocery stores at a reasonable price. Feel free to EXPERIMENT as you see fit! This is YOUR salad—make it YOURS!!!
Let’s Get Cooking – The Simple Steps!
Prepare the Eggs: First, gently place those gleaming eggs into a saucepan! Add cold water, covering them by an inch, and set to high heat! As soon as the water is boiling wildly, cover it HASTILY with a tight-fitting lid! Then—this is crucial—TURN OFF the heat! Let those eggs sit undisturbed for 10 to 13 minutes! They will cook perfectly without burning! Don’t worry! You got this!
Cool the Eggs: While those eggs are sitting like champs, prepare an ice water bath! This means you’ll want a bowl filled with cold water and ice cubes. Once your time is up, use a slotted spoon to transfer those hot eggs into the cool bath! Let them chill for at least 5 minutes! This step is SUPER important for easier peeling!
Mix Wet Ingredients: Now, grab those beautiful avocados! Halve them, remove the pits (please be careful!), and scoop that luscious green flesh into a mixing bowl! Add the Greek yogurt, lemon juice, and olive oil! Using a fork, mash it all together to your liking! Chunky or smooth? You decide!
Combine Salad: Once the eggs are cooled, peel them gently (you can DO it; just breathe!) and give them a rough chop! Toss them into the avocado mixture and mix that goodness together!
Final Touches: Fold in the finely chopped celery, parsley (or dill if you want a different vibe!), and cumin! Season with salt and pepper to taste! Stir it all delicately until just combined! Be careful not to overmix—nobody wants a mushy salad! And there you have it!!! Serve immediately, and bask in the incredible flavors!
Pro Tips & Tricks for a Flawless Salad!
Let’s talk TIPS! First, if you want to make this salad ahead, you CAN! Simply prep the ingredients and store them separately! Mix it all together the day you want to serve it! Easy peasy! For storage, seal it in an airtight container for up to 3 days in the fridge! (But really, it won’t last that long! SO GOOD!!!)
If you have leftovers (though I doubt it), it’s fantastic in wraps or on whole-grain toast! Kids love it too! You can also add some diced tomatoes or cucumbers for added nutrition and color! Just make it FUN! Cooking should always be an adventure on your plate!
Delicious Ways to Serve This Salad!
Now, if you want to get creative with this salad, you’re in for a treat! Serve it on a bed of mixed greens for a light lunch or enjoy it in whole-grain wraps! Try it as a filling for sandwiches, or serve it alongside crunchy veggies for a snack! Honestly, the possibilities are abundant, and I can’t wait for YOU to try it!!! It’s a crowd-pleaser for gatherings, picnics, or even just a simple lunch at home!
You might even find yourself spinning off into leftover creativity—it’s that versatile! I often pair this salad with some crispy pita chips or some fresh fruit for a complete meal! It’s so refreshing and just too easy!!!
Frequently Asked Questions
It should last up to 3 days in an airtight container! Enjoy it while it’s fresh!
Absolutely! Swap the eggs for chickpeas, and you can use silken tofu mixed with some lemon juice instead of yogurt!
You can use any plain yogurt, or even dairy-free yogurt if you’re looking for an alternative!
Of course! Feel free to throw in some chopped bell peppers, tomatoes, or even olives for that extra Mediterranean touch!
Yes! It’s perfect for meal prep! Just mix and store! Easy peasy!
This Simple & Zesty Mediterranean Avocado Egg Salad is JUST SO EASY and DELICIOUS! You have to try it! I’d love to hear how it goes! Share your fabulous results with me on social media—Tag me and show me your creations!!! Let’s keep this tasty journey going together—YOU’VE GOT THIS!!! 🥑✨
Mediterranean Avocado Egg Salad
Ingredients
Main 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 dill Approx. 6g
- ¼ teaspoon ground cumin Approx. 0.5g
- to taste pinch fine sea salt
- to taste pinch freshly ground black pepper
Instructions
Preparation
- Gently place eggs into a saucepan and cover with cold water by an inch. Set to high heat until boiling, then cover with a lid and turn off the heat.
- Let eggs sit undisturbed for 10 to 13 minutes, then prepare an ice water bath.
- Transfer the eggs to the ice water bath using a slotted spoon and let them cool for at least 5 minutes.
Mixing & Combining
- In a mixing bowl, mash together the avocado, Greek yogurt, lemon juice, and olive oil until desired consistency.
- Once cooled, peel the eggs and chop them roughly before adding them to the avocado mixture.
- Fold in the chopped celery, parsley (or dill), and cumin. Season with salt and pepper to taste.
Serving
- Serve immediately on a bed of greens, in wraps, or as a filling for sandwiches.
