Description
A delightful dish combining creamy avocado and hearty eggs for a nutritious and easy-to-prepare meal.
Ingredients
Scale
- 6 large eggs
- 2 medium ripe avocados
- 3 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery
- 1.5 tablespoons finely chopped fresh parsley or dill
- ¼ teaspoon ground cumin
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the eggs in a saucepan, cover with water, bring to a boil, cover, and let stand for 10-13 minutes.
- Transfer the eggs to an ice water bath for 5 minutes.
- Mash avocado with yogurt, lemon juice, and olive oil in a bowl.
- Peel and chop the cooled eggs, then mix them into the avocado mixture.
- Fold in celery, parsley (or dill), and cumin. Season with salt and pepper.
- Enjoy immediately, or store in an airtight container for 1-2 days.
Notes
For a twist, add diced tomatoes or olives. Use ripe avocados for creaminess and feel free to add garlic powder or red pepper flakes for extra flavor.
- Prep Time: 15
- Cook Time: 13
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg
Keywords: avocado, egg salad, Mediterranean salad, healthy lunch, vegetarian recipe