Zesty Mediterranean Avocado Egg Salad (Printable)

Vibrant, creamy salad with ripe avocado, hard-boiled eggs, and zesty Mediterranean flavors—ready in 25 minutes.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Vegetables & Fruits

02 - 2 ripe avocados, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, finely chopped
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 2 tablespoons fresh parsley, chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small 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 cold water. Bring to a boil over high heat. Once boiling, cover the pan and remove from heat. Let eggs stand in hot water for 10 minutes.
02 - Drain the hot water and cool eggs under cold running water for 2 minutes. Peel off shells and chop eggs into 1/2-inch pieces.
03 - In a large mixing bowl, combine diced avocados, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
05 - Add chopped eggs to the vegetable mixture. Pour dressing over salad and gently toss until all ingredients are evenly coated.
06 - Serve immediately or refrigerate for up to 2 hours before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The creamy avocado and rich eggs make it feel indulgent while staying light and fresh
  • Everything comes together in under 30 minutes with almost zero active cooking time
  • Mediterranean flavors transport you straight to a seaside terrace no matter where youre eating
02 -
  • Avocado turns brown quickly, so dress right before serving and add fresh lemon juice if making ahead
  • The eggs need that full 10 minute rest in hot water for perfect texture, rushing this step yields gooey centers
  • This salad tastes best at room temperature, not cold from the fridge, so plan accordingly
03 -
  • Use room temperature ingredients for the dressing, it emulsifies much better
  • Taste the dressing before adding to the salad and adjust acid to your liking

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