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