Go Back

Mediterranean Avocado Egg Salad

A light and fresh egg salad combining creamy avocado, Greek yogurt, and crunchy celery, flavored with lemon and a hint of cumin, perfect for a meal or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 large eggs 6 large eggs (approx. 50g each)
  • 2 medium 2 medium ripe avocados (yielding approx. 150g flesh each, 300g total) Choose ripe avocados that yield to gentle pressure.
  • 3 tablespoons 3 tablespoons plain Greek yogurt (2% milkfat) (approx. 45g)
  • 1 tablespoon 1 tablespoon fresh lemon juice (approx. 15ml)
  • 1 teaspoon 1 teaspoon extra virgin olive oil (approx. 5ml)
  • 4.5 tablespoons 4.5 tablespoons finely chopped celery (approx. 36g, from about 1.5 medium stalks)
  • 1.5 tablespoons 1.5 tablespoons finely chopped fresh parsley (or fresh dill) (approx. 6g)
  • 0.25 teaspoon ¼ teaspoon ground cumin (approx. 0.5g)
  • Fine sea salt to taste
  • Freshly ground black pepper to taste

Method
 

Cook the eggs
  1. Place the eggs in a saucepan in a single layer, add cold water to cover by at least 1 inch, and bring to a full rolling boil over high heat. Cover with a tight-fitting lid, turn off the heat, and let stand for 10–13 minutes.
Chill in an ice bath
  1. Fill a bowl with cold water and ice. After the eggs stand, transfer them to the ice bath for at least 5 minutes.
Mash the avocado base
  1. Halve and pit the avocados, scoop the flesh into a bowl, and add Greek yogurt, lemon juice, and olive oil. Mash until the desired consistency is achieved.
Chop and add the eggs
  1. Peel the cooled eggs, chop them into bite-size pieces, and fold them into the avocado mixture.
Fold in the crunch and herbs
  1. Add the chopped celery, parsley (or dill), and cumin. Season with salt and pepper, gently fold until combined.
Serve right away
  1. This salad is best served fresh, ideally as a lunch salad or sandwich filling.

Notes

For best results, ensure a tight lid during egg cooking, use an ice bath for easier peeling, and adjust seasonings at the end.