Ingredients
Scale
- 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)
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the Eggs: Gently place the eggs into a saucepan, add water to cover by at least 1 inch, bring to a boil, cover, and let sit off heat for 10-13 minutes.
- Cool the Eggs: Transfer hot eggs to an ice water bath for at least 5 minutes to cool.
- Mix Wet Ingredients: Halve the avocados, scoop flesh into a bowl, and mash with Greek yogurt, lemon juice, and olive oil.
- Combine Salad: Peel and chop cooled eggs, adding them to the avocado mixture.
- Final Touches: Fold in celery, herbs, and cumin; season with salt and pepper to taste.
- Serve immediately on greens, in wraps, or on bread.
Notes
Best consumed within 1-2 days. To prevent browning, add extra lemon juice before storing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Avocado, Egg Salad, Mediterranean, Healthy, Lunch, Snack, Quick Meal
