Simple Zesty Mediterranean Avocado Egg Salad (Printable version)
Creamy avocado meets protein-rich eggs in this vibrant Mediterranean-style salad with fresh vegetables and zesty lemon dressing.
# What You’ll Need:
→ Proteins
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 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, and gently toss until evenly coated.
06 - Serve immediately, or refrigerate up to 2 hours before serving for best flavor.
# Expert tips:
01 -
- The avocado makes it feel decadent while staying completely light
- You can throw it together in under 30 minutes with ingredients you probably have
- Its one of those rare dishes that tastes even better the next day
02 -
- Adding the dressing too early will make the avocados mushy within an hour
- Serve within 2 hours or the texture becomes disappointing rather than fresh
03 -
- Buy your avocados several days ahead and let them ripen on the counter
- The onion soaking trick is absolutely worth the extra 10 minutes