Simple Zesty Mediterranean Avocado Egg (Printable Version)

Creamy avocado meets hard-boiled eggs with cherry tomatoes, olives, and tangy lemon-herb dressing for a vibrant Mediterranean twist.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Vegetables & Herbs

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

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - Juice of 1 lemon
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Place eggs in a saucepan and cover with water by an inch. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook for 9–10 minutes for fully set yolks. Drain immediately and transfer to an ice water bath to stop cooking. Once cooled, peel and chop into 1/2-inch pieces.
02 - While eggs cool, halve the cherry tomatoes. Finely dice the red onion and cucumber. Pit and slice the Kalamata olives. Roughly chop the fresh parsley. Cut the avocado in half, remove the pit, and scoop flesh into a large bowl.
03 - Add the chopped eggs, cherry tomatoes, red onion, cucumber, olives, and parsley to the bowl with the avocado. Gently fold together just until combined, taking care not to mash the avocado completely.
04 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper to taste, whisking until emulsified and slightly thickened.
05 - Pour the dressing over the salad and toss gently to coat evenly. The avocado should remain in distinct chunks. Taste and adjust seasoning as needed. Serve immediately for the freshest texture, or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • The avocado replaces most of the mayonnaise traditionally used in egg salad making it incredibly creamy without the heaviness
  • You can prep everything in advance and toss it together in minutes which makes it perfect for busy weekdays or unexpected guests
02 -
  • The ice bath step is not optional it stops the cooking immediately and prevents that gray ring from forming around the yolk
  • Add the dressing right before serving because the acid will start to break down the avocado if it sits too long
03 -
  • Start checking your eggs at 9 minutes if you prefer a slightly softer yolk that will be extra creamy when mixed into the salad
  • A splash of red wine vinegar in the dressing adds another layer of Mediterranean brightness that people can never quite identify

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