Zesty Mediterranean Avocado Egg Salad (Printable Version)

Vibrant creamy salad with ripe avocado and eggs

# Ingredient List:

→ 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:

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 creamy avocado pairs beautifully with the tender eggs creating a texture that feels luxurious despite being so simple to prepare
  • Every forkful delivers bright Mediterranean flavors from olives, lemon, and fresh herbs that make ordinary egg salad feel extraordinary
  • You can assemble everything in under 30 minutes making it perfect for those days when you need something delicious without spending hours in the kitchen
02 -
  • Avocado browns quickly once cut so toss it gently with a tablespoon of lemon juice from the dressing before combining with other ingredients
  • The salad tastes significantly better after resting for at least 15 minutes as the dressing permeates the eggs and vegetables
  • Do not add the dressing until ready to serve or the avocado will become mushy and lose its texture
03 -
  • Use eggs that are at least a week old for easier peeling as very fresh eggs stick stubbornly to their shells
  • The key to perfect texture is dicing ingredients to roughly the same size so every forkful contains a balanced mix of flavors

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