Simple & Zesty Mediterranean Avocado Egg Salad

INGREDIENTS

• 6 large eggs approx. 50g each
• 2 medium ripe avocados yielding approx. 150g flesh each, 300g total
• 3 tablespoons plain Greek yogurt 2% milkfat (approx. 45g)
• 1 tablespoon fresh lemon juice approx. 15ml
• 1 teaspoon extra virgin olive oil approx. 5ml
• 4.5 tablespoons finely chopped celery approx. 36g, from about 1.5 medium stalks
• 1.5 tablespoons finely chopped fresh parsley or fresh dill (approx. 6g)
• ¼ teaspoon ground cumin approx. 0.5g
• Fine sea salt to taste
• Freshly ground black pepper to taste

INSTRUCTIONS

1. 1 Gently place the eggs into a saucepan (or use this Rapid Egg Cooker), 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 the water to a full, rolling boil. Once vigorously boiling, immediately cover the saucepan with a tight-fitting lid, turn off the heat completely, and allow the eggs to stand undisturbed for 10-13 minutes to achieve firm yolks.
2. 2 While the eggs are standing, prepare an ice water bath by filling a medium bowl with cold water and ice cubes. Once the standing time is complete, use a slotted spoon to carefully transfer the hot eggs to the ice water bath. Let them chill for a minimum of 5 minutes; this stops the cooking process and makes peeling easier.
3. 3 While the eggs are cooling, halve the avocados lengthwise, remove the pits, and scoop the avocado flesh into a medium-sized mixing bowl. Add the plain Greek yogurt, fresh lemon juice, and extra virgin olive oil to the bowl. Using a fork, mash these ingredients together to your preferred consistency – some prefer it chunkier, others smoother.
4. 4 Once the eggs are thoroughly cooled, gently peel them and give them a rough chop. Add the chopped eggs to the avocado mixture in the bowl.
5. 5 Gently fold in the finely chopped celery, fresh parsley (or dill), and ground cumin. Season with fine sea salt and freshly ground black pepper according to your preference. Stir delicately until all ingredients are just combined, being careful not to overmix to maintain a pleasant texture.
6. 6 Serve immediately for the best flavor and appearance. This salad is excellent atop mixed greens, spread in whole-grain wraps, as a filling for sandwiches, or alongside fresh vegetables.

NUTRITION

Calories: 355kcal