Simple Zesty Mediterranean Avocado Egg Salad (Printable Version)
Creamy avocado meets perfectly boiled eggs in this vibrant Mediterranean-inspired salad with crisp vegetables and tangy lemon dressing.
# What You Need:
→ Proteins
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
→ Mediterranean 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 Make It:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately reduce to medium-low and simmer for 9-10 minutes. Drain and transfer to an ice bath for 5 minutes. Peel once cooled and chop into 1/2-inch pieces.
02 - In a large mixing bowl, add chopped eggs, diced avocado, halved cherry tomatoes, diced red onion, cucumber, sliced Kalamata olives, and chopped parsley. Toss gently to distribute ingredients evenly.
03 - In a small bowl, vigorously whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified and slightly thickened.
04 - Pour the Mediterranean dressing over the egg and vegetable mixture. Using a large spoon or salad servers, gently fold the ingredients together, taking care to maintain the avocado's chunky texture. Taste and adjust salt or pepper as needed.
05 - Serve immediately on a bed of mixed greens, in lettuce cups, or between slices of toasted sourdough. Alternatively, refrigerate for up to 2 hours before serving; do not store longer as the avocado will oxidize.
# Expert Advice:
01 -
- The avocado makes it incredibly creamy without needing heavy mayonnaise
- Everything can be prepped ahead and tossed together in minutes
- It hits every craving, creamy, tangy, fresh, and satisfying all at once
02 -
- The avocado will brown if this sits too long, so dress right before serving
- Room temperature eggs absorb dressing better than cold ones straight from the fridge
- Chilling the assembled salad for 30 minutes actually helps the flavors meld beautifully
03 -
- Adding a teaspoon of honey to the dressing balances the acidity perfectly
- Toasting the olive oil slightly in a pan before making the dressing brings out its fruity notes