Zesty Mediterranean Avocado Egg Salad (Printable)
Creamy avocado and eggs with cherry tomatoes, cucumber, olives, and zesty lemon dressing. Light Mediterranean flavors.
# What You’ll 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
# Steps:
01 - Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil over high heat. Immediately remove from heat, cover tightly, and let stand for 10 minutes.
02 - Drain eggs and transfer to an ice bath or run under cold water for 3 minutes. Peel carefully and chop into 1/2-inch pieces.
03 - In a large mixing 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, garlic, oregano, salt, and pepper until fully emulsified.
05 - Add chopped eggs to the vegetable mixture. Pour dressing over and gently fold with a spatula until evenly coated, taking care not to mash the avocados.
06 - Serve immediately at room temperature, or refrigerate for up to 2 hours to allow flavors to meld. Avoid longer storage as avocados may brown.
# Expert Advice:
01 -
- The creamy avocado replaces heavy mayonnaise while adding heart healthy fats and a buttery texture that coats every bite
- You can prep everything in advance and toss it together in minutes, making it perfect for impromptu lunches or last minute gatherings
02 -
- The dressed salad is best served within 2 hours as the avocados will start to oxidize and the texture becomes less appealing over time
- Peel eggs under cool running water, the water helps separate the membrane from the white making peeling almost effortless
03 -
- Soak the chopped red onion in cold water for 10 minutes, then drain to mellow its harsh bite while keeping its crisp texture
- Use eggs that are at least a week old rather than super fresh ones, they peel much more cleanly and reliably