Ingredients
Scale
- 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 dill (approx. 6g)
- ¼ teaspoon ground cumin (approx. 0.5g)
- Fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a full boil, then turn off heat, cover, and let stand for 10-13 minutes.
- Transfer eggs to an ice water bath to cool for at least 5 minutes.
- Halve avocados, remove pits, and scoop flesh into a mixing bowl. Add yogurt, lemon juice, and olive oil, then mash to desired consistency.
- Peel cooled eggs and roughly chop. Add to avocado mixture.
- Fold in celery, parsley (or dill), and cumin. Season with salt and pepper.
- Serve immediately on greens, in wraps, or as a sandwich filling.
Notes
- To prevent browning, press plastic wrap directly onto the salad surface before refrigerating.
- Slightly browned avocado is safe to eat but may have a milder flavor.
- The zestiness comes from fresh lemon juice and spices.
- Greek yogurt substitutes mayo for a healthier dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 280mg