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Mediterranean Avocado Egg Salad

This bright, creamy egg salad combines ripe avocados and tangy Greek yogurt, adding a fresh, Mediterranean twist to a classic dish.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs approximately 50g each
  • 2 medium ripe avocados yielding approximately 300g total flesh
  • 3 tablespoons plain Greek yogurt (2% milkfat) approximately 45g
  • 1 tablespoon fresh lemon juice approximately 15ml
  • 1 teaspoon extra virgin olive oil approximately 5ml
  • 4.5 tablespoons finely chopped celery approximately 36g from about 1.5 medium stalks
  • 1.5 tablespoons finely chopped fresh parsley (or fresh dill) approximately 6g
  • ¼ teaspoon ground cumin approximately 0.5g
  • to taste fine sea salt
  • to taste freshly ground black pepper

Method
 

Cooking the Eggs
  1. Place the eggs in a saucepan in a single layer and cover with cold water by at least 1 inch. Bring to a full rolling boil over high heat.
  2. As soon as it’s vigorously boiling, cover with a tight-fitting lid, turn the heat off completely, and let the eggs stand for 10–13 minutes.
Cooling the Eggs
  1. While the eggs stand, fill a medium bowl with cold water and plenty of ice. Transfer the eggs with a slotted spoon into the ice bath and chill for at least 5 minutes.
Making the Avocado Dressing
  1. Halve and pit the avocados and scoop the flesh into a medium mixing bowl. Add the Greek yogurt, lemon juice, and olive oil.
  2. Mash with a fork until it’s chunky or mostly smooth and creamy, and should look thick and glossy, not runny.
Adding the Eggs
  1. Peel the cooled eggs and give them a rough chop. Add them to the avocado mixture.
Combining Ingredients
  1. Gently fold in the celery, parsley (or dill), and cumin. Season with fine sea salt and black pepper.
  2. Stir just until combined to keep the texture hearty.
Serving the Salad
  1. Serve right away for the best flavor and texture, especially if using in sandwiches or wraps.

Notes

Store covered in the fridge if not serving immediately; consume soon as avocado darkens over time.