Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 2 ripe avocados, medium size
- 2 tablespoons plain Greek yogurt (full-fat or 2%)
- 1 tablespoon fresh lemon juice
- 1/4 cup finely diced red onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of red pepper flakes (optional, for extra zest)
Instructions
- Hard-boil your eggs. Once cooked, immediately transfer them to an ice bath for 5 minutes to cool completely. Peel the cooled eggs and coarsely chop them. Set aside in a medium mixing bowl.
- In a separate bowl, scoop out the flesh of the ripe avocados. Mash them with a fork until mostly smooth, leaving a few small chunks for texture if desired.
- Add the mashed avocado to the bowl with the chopped eggs. Incorporate the Greek yogurt, fresh lemon juice, finely diced red onion, chopped fresh dill, and chopped fresh parsley.
- Season with sea salt, black pepper, and an optional pinch of red pepper flakes. Gently fold all the ingredients together until well combined, being careful not to overmix.
- Taste and adjust seasonings as needed. Serve immediately on whole-grain toast, in lettuce cups, with crackers, or as a side dish. Enjoy your zesty Mediterranean avocado egg salad!
Notes
For best results, use ripe avocados – they should yield slightly to gentle pressure. If you don’t have fresh dill, dried dill can be used, but reduce the amount to 1 teaspoon. Store any leftovers in an airtight container in the refrigerator for up to 2 days; note that the avocado may brown slightly over time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook / Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 280mg