Mediterranean Avocado Egg Salad
A vibrant twist on classic egg salad, infused with Mediterranean flavors like creamy avocado, zesty lemon, and Kalamata olives.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6–8 large hard-boiled eggs
- 2 medium ripe avocados
- 1/4 cup mayonnaise (or Greek yogurt)
- 2 tablespoons fresh lemon juice
- 1 finely diced red onion
- 1 diced cucumber
- Halved or quartered cherry tomatoes
- Sliced Kalamata olives
- Crumbled feta cheese
- 1/4 cup fresh herbs (parsley, dill, or mint), finely chopped
- Salt and freshly ground black pepper to taste
- Dried oregano (optional)
Instructions
- Prepare your hard-boiled eggs by peeling and chopping them into bite-sized pieces.
- Mash the avocados and combine them with the chopped eggs in a large mixing bowl.
- Add mayonnaise or Greek yogurt, lemon juice, salt, and pepper; fold gently to combine.
- Fold in diced red onion, cucumber, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
- Incorporate freshly chopped herbs for a burst of flavor.
- Taste and adjust seasoning according to your preference.
- Chill the mixture in the refrigerator for at least 30 minutes for best flavor.
Notes
Serve this salad on a bed of greens, in sandwiches, or with whole-grain crackers. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 300mg