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Simple & Zesty Mediterranean Avocado Egg Salad

A bright and creamy egg salad with a Mediterranean twist made with mashed avocado, Greek yogurt, and fresh herbs for a protein-rich and satisfying dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 247 kcal

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.

Notes

For best results, use room temperature avocados and chill the salad before serving. Add a splash of lemon juice to reduce browning if storing.
Keyword Avocado Egg Salad, Egg Salad Recipe, Healthy Salad, Mediterranean Salad, Quick Lunch