Zesty Mediterranean Avocado Egg Salad (Printable)
Creamy avocado and eggs meet zesty Mediterranean flavors in this vibrant salad ready in 25 minutes.
# 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 Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then cover and remove from heat. Let stand for 10 minutes.
02 - Drain eggs and cool under cold running water. Peel carefully 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 fully emulsified.
05 - Add chopped eggs to the vegetable mixture. Pour dressing over and toss gently until evenly coated. Serve immediately or refrigerate up to 2 hours before serving.
# Expert Suggestions:
01 -
- The creamiest avocado meets the brightest Mediterranean flavors in one bowl
- Ready in 25 minutes but tastes like something you spent all afternoon planning
- Perfect for those days when you want something substantial but not heavy
02 -
- Avocado browns faster than you expect so dress it right before serving
- Room temperature eggs peel more easily than cold ones straight from the fridge
- The dressing needs to be emulsified properly or it will separate in the bowl
03 -
- Use room temperature eggs for easier peeling and creamier texture
- Add a pinch of sugar to the dressing if your lemons are extra tart