Zesty Mediterranean Avocado Egg Salad (Printable version)
A vibrant, creamy blend of ripe avocado and hard-boiled eggs with Mediterranean flavors for a light lunch.
# What you need:
→ Eggs
01 - 6 large eggs
→ Vegetables & Fruits
02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, finely chopped
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 2 tablespoons fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
# How To:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand for 10 minutes.
02 - Drain eggs and cool under cold running water for 2 minutes. Peel the eggs and chop into 1/2-inch pieces.
03 - In a large bowl, combine diced avocados, cherry tomatoes, cucumber, red onion, olives, and parsley.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined and emulsified.
05 - Add chopped eggs to the vegetable mixture. Pour dressing over salad and gently toss until evenly coated.
06 - Serve immediately, or refrigerate up to 2 hours before serving for best flavor development.
# Expert Advice:
01 -
- The creamy avocado and hard-boiled eggs create this incredibly satisfying texture that feels rich without leaving you heavy
- Mediterranean ingredients like Kalamata olives and fresh herbs transform an ordinary egg salad into something that tastes like sunshine
02 -
- The trickiest part is timing the avocado addition since they oxidize and turn brown quickly, so wait until just before serving to dice them if you are meal prepping
- This salad does not reheat well and loses its magic after the first day, so plan to make exactly what you will eat
03 -
- If your avocados are not quite ripe enough, place them in a brown paper bag with a banana for 24 hours to speed things along
- A splash of the olive brine in the dressing adds incredible depth that people will notice but not be able to identify