I’ve been making this Simple & Zesty Mediterranean Avocado Egg Salad for lazy weekend lunches and quick weeknight bites for years. It’s a creamy, tangy twist on classic egg salad where ripe avocado replaces most of the mayo and a whisper of cumin and lemon give it a Mediterranean lift. It comes together in minutes, so it’s perfect when you want something bright, protein-packed, and ready to eat without fuss—especially after a busy morning or for a picnic. If you enjoy simple, protein-forward salads, it sits comfortably alongside other easy combos like my favorite cottage cheese and eggs recipe.
Why you’ll love this dish
This salad hits a few sweet spots: it’s fast (about 15–20 minutes), mostly hands-on time is chopping and mashing, and it’s naturally creamy without heavy mayo. The avocado adds healthy fats and a silky texture; Greek yogurt gives tang and body; lemon keeps it bright and stops the avocado from dulling immediately. It’s kid-friendly, easy to stretch for meal prep, and adaptable—use it on toast, in wraps, over greens, or as a dip for crudités.
How this recipe comes together
Start by hard-boiling eggs and cooling them quickly so they peel cleanly. While they chill, mash ripe avocados with Greek yogurt, lemon, and a little olive oil for a lush base. Chop the eggs and fold them in with celery and herbs for crunch and freshness. Finish with cumin, salt, and pepper to lift the flavor. The finish is a creamy, slightly zesty salad that’s ready to eat or chill for a short time.
Key ingredients
- 6 large eggs
- 2 medium ripe avocados (ripe but still firm)
- 3 tablespoons plain Greek yogurt (substitute: low-fat yogurt or vegan yogurt)
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery (about 1-2 stalks)
- 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
Notes on swaps: use dill instead of parsley for a brighter herb note; if you’re avoiding dairy, replace Greek yogurt with mashed silken tofu or a dairy-free yogurt. If celery isn’t available, finely chopped cucumber or green apple can add crunch.
Step-by-step instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then turn off the heat and cover. Let sit 10–12 minutes for firm yolks.
- Transfer eggs to an ice bath immediately to stop cooking and make peeling easier. When cool, peel and chop the eggs into bite-sized pieces.
- In a medium bowl, scoop and mash the avocado with Greek yogurt, lemon juice, and olive oil until mostly smooth but with a little texture. Taste and season lightly with salt and pepper.
- Fold the chopped eggs into the avocado mixture. Add the celery, parsley (or dill), cumin, more salt, and pepper. Stir gently to keep some egg texture.
- Serve immediately or cover and chill for 15–30 minutes to let flavors meld. Enjoy on toast, stuffed into pita, over a bed of greens, or as a dip with crackers.
Serving suggestions
This salad is versatile. Pile it on toasted sourdough with a sprinkle of flaky sea salt and black pepper for a robust open-faced sandwich. For a lighter plate, serve it atop mixed greens with halved cherry tomatoes and a drizzle of extra virgin olive oil. It also makes a great filling for wraps—add arugula and roasted red peppers for color and bite. Pairing it with a cooling fruit side brightens the meal; try it alongside a simple cottage cheese and fruit salad for contrast.
Keeping leftovers fresh
Refrigerate leftover salad in an airtight container within two hours of making. It will keep well for up to 48 hours; the avocado will slowly darken but the lemon slows that process. Press plastic wrap directly on the surface before sealing the container to minimize browning. Do not freeze—avocado texture becomes watery and unappealing after thawing. If you want to meal-prep components ahead, hard-boil eggs up to 5 days in advance (kept refrigerated, unpeeled) and mash avocados just before serving.
Pro chef tips
- For the cleanest egg peel, use eggs that aren’t ultra-fresh (3–7 days old). Fresh eggs are harder to peel.
- Cool eggs quickly in an ice bath to stop cooking and help shells slip off.
- Keep some chunk in the avocado mix; over-mashing makes the salad feel gluey.
- Add lemon juice gradually and taste as you go—acidity brightens but too much can mask the avocado.
- If you want a silkier texture, whisk the yogurt with lemon and oil first, then fold into the avocado.
Flavor swaps
- Mediterranean boost: crumble in 2–3 tablespoons feta and 1 tablespoon chopped kalamata olives.
- Smoky: stir in 1/2 teaspoon smoked paprika or fold in a few teaspoons of chopped roasted red peppers.
- Herby: swap parsley for chopped fresh dill and add a pinch of sumac for lemony tang.
- Protein-upgrade: add chopped smoked salmon or cooked shrimp for a pescatarian twist.
- Vegan: replace eggs with firm tofu, mashed and lightly pan-fried, and use dairy-free yogurt.
FAQ
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container with plastic pressed to the surface, it’s best eaten within 48 hours. Expect slight browning from the avocado but the flavor remains good.
Q: Can I make this ahead for a party?
A: Yes—prepare eggs up to 3 days ahead and keep refrigerated. Mash the avocado and combine with eggs no more than a few hours before serving for best texture.
Q: Is Greek yogurt necessary?
A: It’s recommended for creaminess and tang, but you can use regular yogurt, sour cream, or a non-dairy alternative. Adjust salt and lemon to balance flavors.
Q: Can I freeze leftovers?
A: Not recommended. Freezing changes avocado texture to watery and grainy. Freeze only hard-boiled eggs (not peeled) if you need cooked eggs on hand later.
Q: How do I stop the avocado from turning brown?
A: Lemon juice helps. Press plastic wrap directly onto the salad surface and seal the container to limit air exposure. A short chill window (under 48 hours) keeps it fresh.
Conclusion
If you want more inspirations that pair bright Mediterranean flavors with avocado, check this excellent Mediterranean Avocado Salad for another fresh, complementary take.
Print
Simple & Zesty Mediterranean Avocado Egg Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, tangy twist on classic egg salad where ripe avocado replaces most of the mayo, infused with lemon and cumin for a Mediterranean flair.
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
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then turn off the heat and cover. Let sit 10–12 minutes for firm yolks.
- Transfer eggs to an ice bath immediately to stop cooking and make peeling easier. When cool, peel and chop the eggs into bite-sized pieces.
- In a medium bowl, scoop and mash the avocado with Greek yogurt, lemon juice, and olive oil until mostly smooth but with a little texture. Taste and season lightly with salt and pepper.
- Fold the chopped eggs into the avocado mixture. Add the celery, parsley (or dill), cumin, more salt, and pepper. Stir gently to keep some egg texture.
- Serve immediately or cover and chill for 15–30 minutes to let flavors meld. Enjoy on toast, stuffed into pita, over a bed of greens, or as a dip with crackers.
Notes
Refrigerate leftover salad in an airtight container for up to 48 hours. Avocado may darken but flavor remains good. Press plastic wrap directly onto the salad’s surface to reduce browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean