Description
A fresh and zesty Mediterranean Avocado Egg Salad combines creamy avocado and tender eggs with bright flavors, perfect for a quick and comforting meal.
Ingredients
Scale
- 4 large eggs, hard-boiled and cooled
- 1 ripe avocado, peeled and pitted
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 small red onion, finely chopped
- 1/3 cup pitted Kalamata olives, halved
- 2 tablespoons chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare the eggs: Place eggs in a pot, cover with cold water by an inch, bring to a boil, then lower heat and simmer 9–11 minutes. Drain and cool in ice water for 5 minutes, then peel and chop.
- Ready the produce: Halve tomatoes, dice cucumber, finely chop onion, and chop parsley. Slice olives and crumble feta if using.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon, minced garlic, oregano, salt, and pepper until smooth.
- Mash the avocado: Place the avocado in a bowl and mash lightly, leaving some texture. Add the dressing and stir to coat.
- Combine everything: Gently fold chopped eggs, tomatoes, cucumber, red onion, olives, parsley, and feta into the avocado mix. Adjust seasoning.
- Chill briefly: Let the salad sit in the fridge for 10–15 minutes to let flavors meld, or serve immediately.
Notes
For meal prep, store in an airtight container with plastic wrap pressed on top. Best eaten within 48 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 210mg