Description
This mayo-free, Zesty Mediterranean Egg Salad swaps creamy avocado, lemon, and olive oil for a vibrant, chunky base. Mash the eggs and avocado base separately for ultimate texture.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1 large ripe avocado
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley or dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Coarsely chop the hard-boiled eggs and place them into a medium mixing bowl. Set aside while preparing the avocado base.
- Step 2: In a separate smaller bowl, scoop out the flesh of the ripe avocado. Add the fresh lemon juice, olive oil, kosher salt, and black pepper. Use a fork to thoroughly mash the avocado until it is mostly smooth, leaving a few small chunks for texture.
- Step 3: Add the mashed avocado mixture, the finely chopped red onion, and the fresh parsley or dill into the bowl containing the chopped eggs.
- Step 4: Gently fold all ingredients together using a spatula until the eggs are coated with the creamy avocado mixture. Avoid overmixing to prevent the salad from becoming overly mushy.
- Step 5: Taste the salad and adjust seasoning as necessary, adding more salt, pepper, or a small squeeze of lemon juice to enhance the zesty flavor profile.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill thoroughly.
Notes
- To prevent browning (oxidation) when storing leftovers, press plastic wrap directly onto the surface of the salad before sealing the container and refrigerating for up to 2 days.
- As this salad relies on fresh, chilled textures, reheating is not recommended; always serve it cold straight from the refrigerator.
- For a true Mediterranean feel, serve this zesty salad spread inside warm pita pockets, or as a vibrant dip alongside cucumber spears and bell pepper strips.
- If you prefer an extra punch of brightness, try grating a small amount of lemon zest into the avocado base along with the juice before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 150g)
- Calories: 225
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 1g