Description
A fresh twist on classic egg salad, combining creamy avocados and flavorful herbs for a vibrant and healthy dish.
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 fresh dill)
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let them sit for 10-13 minutes.
- Cool the eggs: After cooking, promptly transfer the eggs to an ice water bath. Let them cool for at least 5 minutes to make peeling easier.
- Mix wet ingredients: While the eggs cool, halve the ripe avocados and scoop the flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil. Mash until you achieve your desired creaminess.
- Combine salad: Roughly chop the cooled eggs and gently fold them into the avocado mixture.
- Final touches: Fold in the finely chopped celery, herbs, and ground cumin. Season generously with salt and pepper.
- Serve: Enjoy your salad immediately over a bed of mixed greens, in whole grain wraps, or as a sandwich spread.
Notes
Best enjoyed fresh, store in an airtight container for up to 3 days. Add more Greek yogurt for creaminess or customize with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 186mg