Description
A light and nutritious egg salad made with creamy avocado, Greek yogurt, and fresh herbs, perfect for lunch or a quick meal.
Ingredients
- 6 large eggs
- 2 medium ripe avocados
- 3 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery
- 1.5 tablespoons finely chopped fresh parsley (or dill)
- 1/4 teaspoon ground cumin
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Gently place the eggs in a saucepan and add cold water to cover by at least 1 inch. Bring to a boil, cover, turn off heat, and let eggs stand undisturbed for 10–13 minutes.
- Prepare an ice bath by filling a bowl with ice and cold water. Transfer the eggs to the ice bath and chill for at least 5 minutes.
- Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil, and mash to desired consistency.
- Peel and chop the cooled eggs. Add them to the avocado mixture.
- Fold in chopped celery, parsley (or dill), and ground cumin. Season with salt and pepper to taste, mixing gently.
- Serve immediately or chill briefly before serving on greens, toast, or as a dip.
Notes
Refrigerate leftovers in an airtight container, best consumed within 24–48 hours. For best color and texture, serve fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean