Simple Zesty Mediterranean Avocado Egg Salad (Printable version)
Creamy avocado meets zesty Mediterranean flavors in this vibrant egg salad with fresh vegetables and olive oil dressing.
# What You'll 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
→ 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
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 9-10 minutes. Drain immediately 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, red onion, cucumber, sliced olives, and fresh parsley.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
04 - Pour dressing over salad mixture and gently fold to combine, taking care to maintain avocado chunks. Taste and adjust seasoning with additional salt and pepper if needed.
05 - Serve immediately on toasted sourdough, in lettuce cups, or wrapped in pita. Alternatively, refrigerate for up to 2 hours before serving for enhanced flavor melding.
# Expert advice:
01 -
- The creamy avocado replaces most of the mayonnaise making it lighter but still incredibly satisfying
- Everything gets chopped into similar sized pieces so every forkful has all the flavors
02 -
- The avocados will oxidize and turn brown if the salad sits too long but a squeeze of extra lemon juice helps slow this down
- Chilling the salad for 30 minutes before serving lets the flavors meld together beautifully
03 -
- Peel eggs under running water the water helps separate the membrane from the white making peeling effortless
- Use a serrated knife to chop the eggs it cuts cleanly through without tearing the whites