Description
A fresh and flavorful avocado egg salad, perfect for any meal, combining creaminess with protein for a nutritious dish.
Ingredients
Scale
- 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)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Gently place the eggs into a saucepan in a single layer. Add cold water to cover the eggs by at least 1 inch. Bring to a full boil, then cover and turn off heat. Let eggs stand for 10-13 minutes.
- Prepare an ice water bath in a bowl. Transfer the hot eggs to the ice water bath and chill for at least 5 minutes.
- Halve the avocados, remove pits, and scoop flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil, then mash to desired consistency.
- Once the eggs are cooled, peel and roughly chop them, adding to the avocado mixture.
- Gently fold in chopped celery, parsley (or dill), and cumin. Season with salt and pepper to taste.
- Serve immediately over greens, in wraps, or as a sandwich filling.
Notes
Best served fresh; store leftovers in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg
Keywords: avocado, egg salad, Mediterranean, healthy lunch, quick recipe