Simple Zesty Mediterranean Avocado Egg Salad (Printer-Friendly)
Creamy avocado meets perfectly boiled eggs in this vibrant Mediterranean salad with fresh vegetables and tangy lemon-herb dressing.
# What You'll Need:
→ Eggs
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
→ 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 Make It:
01 - Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Drain and transfer to an ice bath. Once cooled, peel and chop.
02 - In a large bowl, combine chopped eggs, avocado, cherry tomatoes, red onion, cucumber, olives, and parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
04 - Pour dressing over salad and gently toss to combine, ensuring avocado remains chunky. Adjust seasoning if necessary. Serve immediately or refrigerate up to 2 hours before serving.
# Expert Advice:
01 -
- The creamy avocado cuts through the richness of perfectly cooked eggs creating the most satisfying texture
- You get that bright Mediterranean kick from olives, lemon, and fresh herbs that makes everything taste like sunshine
02 -
- The salad is best served the same day because avocado will brown and eggs can get rubbery after sitting too long
- If you need to meal prep this keep the dressing separate and toss it right before eating
03 -
- Make the eggs a day ahead and store them unpeeled in the refrigerator
- If your avocados are perfectly ripe but you are not ready to make the salad store them in the refrigerator to slow down ripening