Zesty Mediterranean Avocado Egg Salad (Print Version)

Creamy avocado meets perfectly boiled eggs with fresh vegetables and zesty Mediterranean dressing for a satisfying meal.

# 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 Prepare:

01 - Place eggs in a saucepan and cover with water by 1 inch. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 9-10 minutes. Drain immediately and submerge in an ice bath for 5 minutes. Peel once cooled and chop into 1/2-inch pieces.
02 - In a large mixing bowl, combine the chopped eggs, diced avocado, halved cherry tomatoes, finely diced red onion, diced cucumber, sliced Kalamata olives, and chopped 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 the dressing over the salad and gently fold to combine, taking care to maintain some avocado chunks for texture. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately or chill for up to 2 hours.

# Expert Advice:

01 -
  • The avocado creates this ridiculously creamy texture without needing a drop of mayo
  • You can prep everything ahead and toss it together in literally five minutes
  • It keeps beautifully for a few hours but honestly never lasts that long in my house
02 -
  • The avocado will start to brown if this sits too long, so the lemon juice in the dressing helps but serve it within a few hours for the best appearance
  • I learned the hard way that over-mixing turns this into guacamole with egg chunks, so fold gently and stop as soon as everything is coated
03 -
  • Room temperature eggs are less likely to crack when you drop them into the boiling water
  • Use a serrated knife to slice through the slippery avocado and tomatoes cleanly without squishing them

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