Description
A refreshing Mediterranean-inspired salad featuring creamy avocados and high-protein boiled eggs, enhanced with Greek yogurt and fresh herbs.
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
- Prepare the Eggs: Place the eggs in a saucepan in a single layer, cover them with cold water, and bring to a rolling boil. Once boiling, cover with a lid, turn off the heat, and let them sit undisturbed for 10-13 minutes.
- Cool the Eggs: While the eggs cook, prepare an ice water bath. After the resting time, transfer the eggs to the ice bath and let them chill for at least 5 minutes.
- Mix Wet Ingredients: Halve the avocados and scoop the flesh into a medium bowl. Add the Greek yogurt, lemon juice, and olive oil. Mash together to your desired consistency.
- Combine Salad Ingredients: Peel and chop the cooled eggs and fold them into the avocado mixture.
- Final Touches: Gently fold in the celery, parsley or dill, and ground cumin. Season with salt and pepper to taste.
- Serve immediately for the best flavor and texture.
Notes
Use ripe avocados for the best creaminess. Consider adding diced red onion or capers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Avocado, Egg Salad, Mediterranean, Healthy, Quick Meal