Simple & Zesty Mediterranean Avocado Egg Salad
I love a salad that feels like sunshine in a bowl, and this Simple & Zesty Mediterranean Avocado Egg Salad does just that. Creamy avocado meets tender chopped eggs, bright lemon, and a whisper of cumin for a dish that’s as comforting as a childhood picnic and as elegant as a light lunch with friends….
I love a salad that feels like sunshine in a bowl, and this Simple & Zesty Mediterranean Avocado Egg Salad does just that. Creamy avocado meets tender chopped eggs, bright lemon, and a whisper of cumin for a dish that’s as comforting as a childhood picnic and as elegant as a light lunch with friends. If you enjoy bold, fresh flavors, this will be your new go-to — it even plays nicely next to other bright salads like an avocado mango salad with zesty lime dressing when you want a full spread.
Why You’ll Fall for This Salad
- Creamy texture that still has delightful bite: ripe avocado and chopped hard-boiled eggs create a lush mouthfeel while celery adds a satisfying crunch.
- Bright, Mediterranean-inspired flavors: lemon, parsley or dill, and a hint of cumin lift the richness without overwhelming it.
- Versatile and portable: it’s wonderful on toast, in wraps, or scooped onto a bed of greens for a nourishing meal.
- Simple and quick to pull together: with an easy method for perfectly cooked eggs, this feels fancy without fuss.
- Healthful and balanced: protein from eggs and healthy fats from avocado make it filling and nourishing.
Gathering Your Ingredients
- 6 large eggs (approx. 50g each) — the foundation of the salad, giving structure and protein.
- 2 medium ripe avocados (yielding approx. 150g flesh each, 300g total) — provide creaminess and healthy fats.
- 3 tablespoons plain Greek yogurt (2% milkfat, approx. 45g) — lightens the texture and adds tang while keeping things creamy.
- 1 tablespoon fresh lemon juice (approx. 15ml) — brightens the flavors and keeps avocado from browning.
- 1 teaspoon extra virgin olive oil (approx. 5ml) — adds silkiness and that faint peppery Mediterranean note.
- 4.5 tablespoons finely chopped celery (approx. 36g, from about 1.5 medium stalks) — brings crunchy contrast and freshness.
- 1.5 tablespoons finely chopped fresh parsley (or fresh dill, approx. 6g) — herbaceous lift and color.
- ¼ teaspoon ground cumin (approx. 0.5g) — warm, subtle spice that makes the salad feel Mediterranean.
- Fine sea salt (to taste) — essential for bringing all flavors into focus.
- Freshly ground black pepper (to taste) — a final peppery accent.
Let’s Get Cooking: Step-by-Step
I promise these steps are fuss-free. Follow them and you will have perfectly cooked eggs and a silky avocado mixture ready in no time.
- Prepare the Eggs: Gently place the eggs into a saucepan (or use this Rapid Egg Cooker), ensuring they are in a single layer. Add cold water to cover the eggs by at least 1 inch. Set the pan over high heat and bring the water to a full, rolling boil. Once vigorously boiling, immediately cover the saucepan with a tight-fitting lid, turn off the heat completely, and allow the eggs to stand undisturbed for 10-13 minutes to achieve firm yolks.
- Cool the Eggs: While the eggs are standing, prepare an ice water bath by filling a medium bowl with cold water and ice cubes. Once the standing time is complete, use a slotted spoon to carefully transfer the hot eggs to the ice water bath. Let them chill for a minimum of 5 minutes; this stops the cooking process and makes peeling easier.
- Mix Wet Ingredients: While the eggs are cooling, halve the avocados lengthwise, remove the pits, and scoop the avocado flesh into a medium-sized mixing bowl. Add the plain Greek yogurt, fresh lemon juice, and extra virgin olive oil to the bowl. Using a fork, mash these ingredients together to your preferred consistency – some prefer it chunkier, others smoother.
- Combine Salad: Once the eggs are thoroughly cooled, gently peel them and give them a rough chop. Add the chopped eggs to the avocado mixture in the bowl. You can also take inspiration from other make-ahead bowls when prepping components, such as an egg and avocado bowl.
- Final Touches: Gently fold in the finely chopped celery, fresh parsley (or dill), and ground cumin. Season with fine sea salt and freshly ground black pepper according to your preference. Stir delicately until all ingredients are just combined, being careful not to overmix to maintain a pleasant texture.
- Serving Suggestion: Serve immediately for the best flavor and appearance. This salad is excellent atop mixed greens, spread in whole-grain wraps, as a filling for sandwiches, or alongside fresh vegetables.
Pro Tips I Swear By
- Time your eggs: I like 11 minutes for reliably firm yet tender yolks. An ice bath is non-negotiable for easy peeling.
- Choose avocados at the right ripeness: they should yield slightly to gentle pressure. Too soft and the salad becomes mushy; underripe means it will be bland.
- Keep it chunky: I mash the avocados with a fork rather than a blender. The little green flecks against the golden egg create beautiful contrast and texture.
- Make it ahead, carefully: this salad holds for a day, but avocado browning happens. Press plastic wrap directly onto the surface if refrigerating. Try pairing ideas from a chickpea feta avocado salad for batch lunch prep inspiration.
- Season progressively: taste as you go. Salt brings out the avocado’s richness, and a splash more lemon can brighten a flat batch.
Ways to Make It Your Own
- Add briny brightness: fold in a tablespoon of chopped kalamata olives for a salty pop.
- Make it Greek: crumble in a little feta and swap dill for parsley. You can look to recipes like 10-minute Mediterranean tuna salad for flavor pairing ideas.
- Turn it smoky: a pinch of smoked paprika or a touch of grilled charred corn adds warmth.
- Add heat: finely chop a small jalapeño or stir in a few red pepper flakes for a lively kick.
- Tropical twist: blend in diced mango and a squeeze more lime for a sweet-savory take similar to an avocado mango poke salad vibe.
How I Like to Serve It
Spoon this salad onto toasted sourdough and top with microgreens for a gorgeous breakfast or lunch. For a light dinner, serve it on a bed of peppery arugula with halved cherry tomatoes and a drizzle of extra virgin olive oil. If I am packing lunches, I spread it inside a whole-grain wrap with crisp lettuce and cucumber ribbons. For parties, arrange the salad in a shallow bowl with crudites, crackers, and little toasts for easy scooping.
Keeping It Fresh
- Refrigeration: Store in an airtight container for up to 24-48 hours. Press plastic wrap directly on the surface to minimize browning.
- Freezing: Not recommended. The avocado will become watery and grainy after freezing.
- Make-ahead tips: Prepare eggs and chop celery and herbs up to 2 days ahead. Mash avocados and combine just before serving for best texture and color.
Questions People Ask
Q: Can I use mayonnaise instead of Greek yogurt?
A: Yes. Mayonnaise will make the salad richer and silkier. I prefer Greek yogurt for brightness and fewer calories, but a 50/50 mix is a great compromise.
Q: How do I prevent the avocado from turning brown?
A: Fresh lemon juice helps, and pressing plastic wrap onto the salad’s surface reduces air exposure. Eating it the same day is best.
Q: Is this salad good for meal prep?
A: Partially. Eggs can be cooked in advance and celery and herbs chopped ahead. Combine with avocado and yogurt close to serving time to preserve texture and color.
Q: Can I make this vegan?
A: For a vegan version, substitute mashed chickpeas for eggs and use vegan yogurt. The texture differs, but the Mediterranean flavors still sing.
Conclusion
This Simple & Zesty Mediterranean Avocado Egg Salad is one of those dishes that feels both indulgent and wholesome, perfect for lazy weekend brunches, quick lunches, or pretty platters for guests. It’s forgiving, adaptable, and easy to love whether you keep it classic or play with the suggested variations. For more Mediterranean-inspired ideas and inspiration, I often look to trusted recipes like Healthy Egg Salad, Mediterranean-Style, try bright vegetable-forward plates such as Mediterranean Avocado Salad, or experiment with creamy, feta-forward spins like Easy Avocado & Feta Greek Salad – Kalefornia Kravings. Give this salad a whirl and let me know how you like to enjoy it.
Mediterranean Avocado Egg Salad
Ingredients
Method
- Gently place the eggs into a saucepan, ensuring they are in a single layer.
- Add cold water to cover the eggs by at least 1 inch and bring to a full, rolling boil over high heat.
- Cover the saucepan with a tight-fitting lid, turn off the heat, and allow the eggs to stand undisturbed for 10-13 minutes.
- Prepare an ice water bath in a medium bowl filled with cold water and ice cubes.
- Once 10-13 minutes are up, transfer the hot eggs to the ice water bath using a slotted spoon.
- Let them chill for a minimum of 5 minutes.
- Halve the avocados lengthwise, remove the pits, and scoop the avocado flesh into a medium-sized mixing bowl.
- Add the Greek yogurt, lemon juice, and olive oil to the bowl.
- Mash these ingredients together to your preferred consistency using a fork.
- Once the eggs have cooled, gently peel and roughly chop them.
- Add the chopped eggs to the avocado mixture in the bowl.
- Fold in the finely chopped celery, parsley (or dill), and ground cumin.
- Season with salt and pepper to taste, then stir delicately until just combined.
- Serve immediately for the best flavor and appearance.
- This salad is excellent atop mixed greens, in whole-grain wraps, or alongside fresh vegetables.
