Zesty Mediterranean Avocado Egg Salad (Printable Format)
Creamy avocado and protein-rich eggs meet bright Mediterranean flavors in this vibrant 25-minute salad.
# 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 Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes.
02 - Drain eggs and cool under cold running water. Peel and chop into bite-sized 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 emulsified.
05 - Add chopped eggs to the vegetables. Pour dressing over the salad and gently toss until evenly coated.
06 - Serve immediately, or refrigerate up to 2 hours before serving for best flavor development.
# Expert Suggestions:
01 -
- The creamy avocado makes it feel indulgent without any heavy mayonnaise
- Mediterranean flavors transform ordinary egg salad into something restaurant worthy
02 -
- The salad is best served within 2 hours because the avocado will start to oxidize
- Adding the dressing right before serving keeps the texture from becoming watery
03 -
- Room temperature ingredients blend better than cold ones straight from the fridge
- Taste a piece of avocado before starting so you know how much salt the dish actually needs