Bright, creamy, and brightened with lemon and cumin, this Simple & Zesty Mediterranean Avocado Egg Salad brings together soft chopped eggs and mashed avocado for a satisfying, protein-rich dish with a fresh Mediterranean twist. The texture is silky from the avocado and Greek yogurt, with little crunch from celery and a fresh leafy note from parsley or dill. It’s easy because the cooking is just boiling eggs, and the rest is quick mixing — ready in about 20–25 minutes. Serve it on whole-grain toast, wrapped in a tortilla, or over a bed of mixed greens for a light lunch or easy weeknight meal. If you enjoy avocado-forward salads, you might also like this chickpea feta avocado salad for another simple, bright option.
Why You’ll Love This Simple & Zesty Mediterranean Avocado Egg Salad
- Hands-off cooking: eggs are boiled and rested — no constant attention.
- Creamy texture from avocado and Greek yogurt without heavy mayo.
- Bright citrus lift from lemon keeps the salad tasting fresh.
- Mediterranean flavors (olive oil, cumin, parsley/dill) add depth without fuss.
- High in protein and healthy fats — satisfying and balanced.
- Versatile: makes a great sandwich filling, salad topper, or dip for veggies.
- Quick to assemble — about 20–25 minutes from start to finish.
- Easily scaled up for meal prep or scaled down for a single meal.
What Is Simple & Zesty Mediterranean Avocado Egg Salad?
This is an egg salad that swaps most or all of the typical mayonnaise for mashed avocado and a touch of plain Greek yogurt. It tastes rich and creamy, with a mild tang from lemon and yogurt, a warm note from ground cumin, and fresh herb brightness from parsley or dill. The chopped hard-boiled eggs provide a firm, savory bite while the avocado keeps every forkful smooth. It’s an everyday comfort dish that works for breakfasts, quick lunches, brunch spreads, or light dinners when paired with a salad or whole-grain bread. Cooking is simple: you boil eggs until they’re firm, cool and peel them, then mash and fold the rest together. The overall vibe is fresh Mediterranean comfort — simple ingredients, bold small-seasoning choices, and a texture people enjoy.
Ingredients for Simple & Zesty Mediterranean Avocado Egg Salad
For the Base
- 6 large eggs (approx. 50g each)
For the Avocado Mix
- 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)
For Crunch & Herb
- 4.5 tablespoons finely chopped celery (approx. 36g, from about 1.5 medium stalks)
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill, approx. 6g)
Spice & Seasoning
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Ingredient Notes (Substitutions, Healthy Swaps)
- Avocado: Use a slightly firmer avocado if you want more texture. If avocados aren’t available, replace with 3–4 tablespoons of mashed ripe banana pepper or extra Greek yogurt (flavor will change).
- Greek yogurt: Can substitute plain low-fat yogurt or mayonnaise (optional) for a richer version; note calories and flavor will change.
- Lemon juice: Lime juice works fine and gives a slightly different bright note.
- Olive oil: Skip if you want lower fat; it adds silkiness but is optional at 1 teaspoon.
- Celery: Swap with finely chopped cucumber or green apple for a different crunch and a touch of sweetness.
- Herbs: Dill gives a classic Mediterranean/Greek flavor. Tarragon or chives are fine, but use more sparingly.
- Cumin: Leave out if you prefer a purely herb-forward egg salad, or replace with a pinch of smoked paprika for warmth.
- Salt: Consider using low-sodium options if you watch sodium; taste before adding extra.
Step-by-Step Instructions
Step 1 – Prepare the Eggs
- Place 6 large eggs in a single layer in a saucepan. Cover with cold water by at least 1 inch.
- Heat over high until the water reaches a full, rolling boil.
- As soon as the water boils vigorously, cover the pan with a tight-fitting lid, turn off the heat, and let the eggs stand undisturbed for 10–13 minutes to reach firm yolks.
Visual cue: The pan should be fully covered and off the heat — you’ll see residual steam but no active boil.
Step 2 – Cool the Eggs
- Prepare an ice water bath in a medium bowl while the eggs stand.
- After 10–13 minutes, transfer eggs with a slotted spoon into the ice water. Chill for at least 5 minutes to stop cooking and make peeling easier.
Pro cue: Cooling the eggs fully helps them peel cleanly and prevents an overcooked yolk texture.
Step 3 – Mash the Avocado Mix
- While eggs cool, halve avocados, remove pits, and scoop flesh into a medium bowl.
- Add 3 tablespoons plain Greek yogurt, 1 tablespoon lemon juice, and 1 teaspoon olive oil.
- Mash with a fork until your preferred consistency — leave a few chunks for texture or mash smooth.
Visual cue: The color should be a consistent pale green with small chunks if you kept it chunky.
Step 4 – Chop the Eggs and Combine
- Peel the cooled eggs and roughly chop them.
- Add chopped eggs to the avocado mixture and stir gently to combine.
Step 5 – Add Crunch, Herb, and Seasoning
- Fold in 4.5 tablespoons finely chopped celery and 1.5 tablespoons chopped parsley or dill.
- Stir in ¼ teaspoon ground cumin, then season with fine sea salt and freshly ground black pepper to taste.
Pro cue: Add salt a little at a time — avocado can hide salt needs, so taste as you go to avoid over-salting.
Pro Tips for Success
- Use room-temperature avocados for easiest mashing and best flavor. Chill after mixing if you prefer it cold.
- Start with 10 minutes for the egg standing time if you like a slightly softer yolk, 13 for fully firm yolks.
- Chill eggs thoroughly before peeling; warm eggs are harder to peel and may tear.
- Cut the lemon just before making the salad to keep the flavor bright and prevent browning.
- If you plan to serve later, add extra lemon or a small splash of olive oil before storing to reduce browning.
- Keep some chopped celery separate and add right before serving for maximum crunch.
- Use a fork to mash for the best texture — a food processor can make it too smooth and watery.
Flavor Variations
- OPTIONAL: Mediterranean-Feta Twist — Fold in 2 tablespoons of crumbled feta for salty tang (add at the end).
- OPTIONAL: Spicy Kick — Mix in ½ teaspoon of crushed red pepper flakes or a small chopped jalapeño.
- OPTIONAL: Herby Lemon — Double the parsley, add 1 tablespoon chopped chives and a pinch of lemon zest.
- OPTIONAL: Smoky Paprika — Replace cumin with ¼ teaspoon smoked paprika for a warm, smoky note.
- OPTIONAL: Veggie Boost — Stir in 2 tablespoons chopped roasted red pepper or sun-dried tomato for bright color and flavor.
- OPTIONAL: Curry Twist — Swap cumin for ¼–½ teaspoon mild curry powder for an Indian-inspired version.
Serving Suggestions
- Spread onto toasted whole-grain bread for a quick open-faced sandwich.
- Spoon over mixed baby greens and sliced cucumber for a light lunch.
- Use as a filling for whole-grain wraps with spinach and sliced tomato.
- Serve in lettuce cups for a low-carb option at a casual dinner.
- Pair with sliced vegetables — carrots, bell pepper strips, and celery — as a colorful snack or appetizer.
- Plate alongside grilled fish or chicken for a fuller meal that still feels fresh.
Make-Ahead, Storage & Reheating
- Make-ahead: Hard-boil eggs up to 48 hours ahead and store peeled in water or dry in the fridge. Mash avocado mix up to 2 hours ahead, but for best color, wait to combine if storing longer.
- Storage duration: Keep the combined salad in an airtight container in the refrigerator for up to 2 days. Taste and add fresh lemon if flavor dulls.
- Reheating: This salad is best served cold or at room temperature. Do not microwave — heat will break the avocado and change texture.
- Texture changes: Avocado will slowly brown even when mixed with lemon. Stir in a little extra lemon juice before serving if it looks dull.
Storage and Freezing Instructions
- Freezing is not recommended. Avocado and mayonnaise-free egg salad become watery and grainy after freezing and thawing.
- Instead of freezing, store in the refrigerator for up to 2 days. If you need longer storage, keep the egg and avocado mix separately (eggs up to 3–4 days peeled; avocado mashed up to 24 hours with extra lemon) and combine when ready.
Nutrition Facts (Per Serving)
Assumes the recipe yields 4 servings.
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
247 kcal | 11.6 g | 7.8 g | 20.1 g | 5.5 g | 240 mg (approx.)
Estimates vary by brands and portions.
FAQ About Simple & Zesty Mediterranean Avocado Egg Salad
Q: Can I make this with fewer eggs?
A: Yes. Reduce eggs and keep avocado and other ingredients proportional. For two eggs, halve other items for a smaller batch.
Q: My salad looks too thick. How do I thin it?
A: Stir in a small splash of water, extra lemon juice, or another ½ teaspoon olive oil until desired consistency is reached.
Q: It turned out watery. What went wrong?
A: Overly ripe avocados or too much yogurt can release water. Drain excess liquid, chill for 20 minutes, then stir and serve.
Q: How do I know eggs are cooked right?
A: 10–13 minutes standing after boiling gives firm yolks. Longer standing yields firmer yolks but can create a slight gray ring if overcooked.
Q: Can I use other herbs instead of parsley or dill?
A: Yes. Chives, tarragon, or cilantro can work — use small amounts to avoid overpowering the delicate avocado flavor.
Q: Is this recipe keto or low-carb friendly?
A: Yes. It’s low in carbs and high in healthy fats, making it suitable for low-carb and keto-style eating when served without bread.
Notes
- Use fresh lemon juice for the cleanest bright flavor — bottled lemon juice can taste flat.
- If serving on bread, toast the bread first to prevent sogginess.
- For a prettier presentation, reserve one egg to slice and place on top as garnish.
- Add a tiny pinch of sugar if the salad tastes too acidic after extra lemon.
- When measuring celery by tablespoons, lightly pack it to avoid an overly dense texture.
- Taste for salt last — eggs and yogurt can mask the true salt needs until combined.
Troubleshooting
Issue: Salad tastes bland.
Fix: Add a squeeze more lemon, a pinch more salt, and a grinding of black pepper. Fresh herbs can brighten flavor.
Issue: Eggs are hard to peel.
Fix: Chill eggs fully in ice water and peel under running water to help release the shell.
Issue: Avocado browning quickly.
Fix: Press plastic wrap directly against the surface or add extra lemon juice before storing. Use within 24–48 hours.
Issue: Salad is too salty.
Fix: Stir in a little extra mashed avocado or plain yogurt to dilute the overall salt level.
Issue: Texture too smooth or mushy.
Fix: Chop the eggs slightly larger, add more celery for crunch, or fold in small diced cucumber.
Issue: Salad separated or watery after sitting.
Fix: Drain off excess liquid and stir in a fresh spoonful of mashed avocado to bring back a creamy texture.
Final Thoughts
This Simple & Zesty Mediterranean Avocado Egg Salad is a quick, healthy, and flavorful dish that fits many meals and diets. It balances creamy avocado with savory eggs and fresh herbs for a satisfying result you can make any day of the week.
Conclusion
For more healthy, Mediterranean-inspired egg salad ideas and a close flavor profile, check this recipe for Healthy Egg Salad, Mediterranean-Style.
Simple & Zesty Mediterranean Avocado Egg Salad
Ingredients
For the Base
- 6 large large eggs approx. 50g each
For the Avocado Mix
- 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
For Crunch & Herb
- 4.5 tablespoons finely chopped celery approx. 36g, from about 1.5 medium stalks
- 1.5 tablespoons finely chopped fresh parsley or fresh dill, approx. 6g
Spice & Seasoning
- ¼ teaspoon ground cumin approx. 0.5g
- to taste fine sea salt to taste
- to taste freshly ground black pepper to taste
Instructions
Prepare the Eggs
- Place 6 large eggs in a single layer in a saucepan. Cover with cold water by at least 1 inch.
- Heat over high until the water reaches a full, rolling boil.
- As soon as the water boils vigorously, cover the pan with a tight-fitting lid, turn off the heat, and let the eggs stand undisturbed for 10–13 minutes to reach firm yolks.
Cool the Eggs
- Prepare an ice water bath in a medium bowl while the eggs stand.
- After 10–13 minutes, transfer eggs with a slotted spoon into the ice water. Chill for at least 5 minutes to stop cooking and make peeling easier.
Mash the Avocado Mix
- While eggs cool, halve avocados, remove pits, and scoop flesh into a medium bowl.
- Add Greek yogurt, lemon juice, and olive oil. Mash with a fork until your preferred consistency.
Chop the Eggs and Combine
- Peel the cooled eggs and roughly chop them.
- Add chopped eggs to the avocado mixture and stir gently to combine.
Add Crunch, Herb, and Seasoning
- Fold in chopped celery and parsley or dill.
- Stir in ground cumin, then season with salt and black pepper to taste.