Avocado Egg Salad
A fresh and filling avocado egg salad that's creamy and flavorful, perfect for lunches or as a dip.
Ingredients
For the salad
- 6 large large eggs approx. 50g each
- 2 medium ripe avocados about 150g flesh each, 300g total
- 3 tablespoons plain Greek yogurt 2% milkfat, approx. 45g
- 1 tablespoon fresh lemon juice approx. 15ml
- 1 teaspoon extra virgin olive oil approx. 5ml
- 4.5 tablespoons finely chopped celery approx. 36g; ~1.5 medium stalks
- 1.5 tablespoons finely chopped fresh parsley or fresh dill; approx. 6g
- 1/4 teaspoon ground cumin approx. 0.5g
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
Preparation
- Place eggs in a single layer in a saucepan. Add cold water to cover by at least 1 inch. Bring to a rolling boil over high heat.
- As soon as it boils vigorously, cover with a tight-fitting lid and turn off the heat. Let eggs stand undisturbed for 10–13 minutes for firm yolks.
- While eggs stand, fill a medium bowl with cold water and ice. When time is up, transfer eggs with a slotted spoon to the ice bath. Chill at least 5 minutes to stop cooking and make peeling easier.
Mixing the salad
- Halve avocados, remove pits, and scoop flesh into a medium bowl. Add Greek yogurt, lemon juice, and olive oil. Mash with a fork to your preferred texture — chunky or smooth.
- Peel and roughly chop cooled eggs. Add them to the avocado mixture.
- Fold in celery, parsley (or dill), and ground cumin. Season with sea salt and freshly ground black pepper to taste. Stir gently to avoid overmixing; you want distinct egg pieces and creamy avocado.
Serving
- Best enjoyed immediately to prevent browning.
Notes
Store in an airtight container in the fridge for up to 24 hours. Use within a day for best flavor and safety. Not recommended for freezing.