Zesty Mediterranean Avocado Egg Salad (Printable)
Creamy avocado meets zesty Mediterranean flavors in this vibrant egg salad with crisp vegetables. Ready in 25 minutes.
# What You’ll Need:
→ Eggs
01 - 6 large eggs
→ Vegetables & Herbs
02 - 1 large ripe avocado
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely diced
05 - 1/2 cucumber, diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - Juice of 1 lemon
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Drain and transfer eggs to an ice bath. Once cooled, peel and chop the eggs.
02 - In a large bowl, combine chopped eggs, avocado, cherry tomatoes, red onion, cucumber, olives, and parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad ingredients and gently toss to combine, ensuring the avocado remains chunky.
05 - Adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Tips:
01 -
- The creamy avocado replaces most of the mayonnaise you'd find in traditional egg salad, making it feel indulgent while actually being lighter.
- The Mediterranean flavors somehow make a simple egg salad feel fancy and restaurant-worthy.
02 -
- The avocado will brown slightly if left too long, so add it last and serve within a couple hours.
- This salad tastes better after sitting for 15 minutes as the flavors meld together.
03 -
- Room temperature eggs are less likely to crack during boiling.
- The ice bath step is non-negotiable for clean, easy peeling.