Description
A creamy and tangy avocado egg salad with a hint of cumin, perfect for breakfasts or light lunches.
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
- ¼ teaspoon ground cumin
- Fine sea salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the Eggs: Gently place the eggs into a saucepan, ensuring they are in a single layer. Add cold water to cover the eggs by at least 1 inch. Set the pan over high heat and bring to a boil. Once boiling, cover the saucepan, turn off the heat, and let the eggs stand undisturbed for 10-13 minutes.
- Cool the Eggs: Prepare an ice water bath in a medium bowl. Transfer the hot eggs to the ice water bath and let them chill for at least 5 minutes.
- Mix Wet Ingredients: Halve the avocados and scoop the flesh into a mixing bowl. Add Greek yogurt, lemon juice, and olive oil. Mash to your desired consistency.
- Combine Salad: Once cooled, peel and chop the eggs. Add them to the avocado mixture.
- Final Touches: Fold in the chopped celery, parsley, and cumin. Season with salt and pepper to taste.
- Serve immediately or store in an airtight container in the fridge for up to 2 days.
Notes
Avoid overmixing and adjust salt last as avocado mutes salt flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 248
- Sugar: 1g
- Sodium: 150mg
- Fat: 19.9g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8.1g
- Fiber: 5.6g
- Protein: 12.2g
- Cholesterol: 370mg