Mediterranean Avocado Egg Salad
A creamy and nutritious twist on traditional egg salad, combining avocado with protein-packed eggs for a flavorful dish perfect for meal prep.
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
- ΒΌ 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.
Notes
For meal prep, store ingredients separately and combine on the day of serving. Can be stored in an airtight container for up to 3 days.