Description
A vibrant and creamy egg salad packed with ripe avocados, zesty herbs, and Mediterranean flavors, perfect for lunch or brunch.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped red onion
- 1/4 cup diced cucumber
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover and let sit for 10-12 minutes.
- Cool the Eggs: Transfer the eggs to an ice bath to stop the cooking.
- Peel the Eggs: Crack the eggs and peel under running water.
- Prepare the Avocado: Mash the avocado in a bowl and add lemon juice.
- Mix in Yogurt and Mustard: Stir in Greek yogurt and Dijon mustard until combined.
- Chop the Veggies: Dice red onion, cucumber, and chop dill.
- Combine Everything: Fold in the chopped eggs, red onion, cucumber, and dill into the avocado mixture.
- Season: Add salt and pepper to taste.
- Chill and Serve: Refrigerate for 30 minutes before serving or enjoy immediately.
Notes
This salad is versatile; feel free to substitute ingredients and tailor it to your taste!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 186mg
Keywords: avocado, egg salad, Mediterranean, healthy lunch, zesty salad