Description
A delightful and creamy salad made with avocado, boiled eggs, and fresh herbs, perfect for family gatherings or a light lunch.
Ingredients
Scale
- 6 large eggs (approx. 50g each)
- 2 medium ripe avocados (approx. 300g total flesh)
- 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g)
- 1 tablespoon fresh lemon juice (approx. 15ml)
- 1 teaspoon extra virgin olive oil (approx. 5ml)
- 4.5 tablespoons finely chopped celery (approx. 36g)
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill, approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the Eggs: Gently place the eggs into a saucepan, covering them with cold water, then bring to a vigorous boil. Cover and let sit for 10-13 minutes.
- Cool the Eggs: Transfer the hot eggs to an ice water bath to chill for at least 5 minutes.
- Mix Wet Ingredients: Halve the avocados, scoop the flesh into a bowl, and mash with Greek yogurt, lemon juice, and olive oil.
- Combine Salad: Peel and chop the cooled eggs, adding them to the avocado mixture.
- Final Touches: Fold in celery, parsley, and cumin. Season with salt and pepper, stirring until just combined.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
Notes
Best served fresh; use ripe avocados for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg
Keywords: avocado, egg salad, Mediterranean, healthy lunch, easy recipe