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Simple & Zesty Mediterranean Avocado Egg Salad - Fresh, Light, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 large eggs, hard-boiled and cooled
  • 2 ripe avocados
  • 2 tablespoons extra-virgin olive oil
  • 2–3 tablespoons fresh lemon juice (plus more to taste)
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin (optional, for warmth)
  • 1/3 cup finely diced cucumber
  • 1/3 cup cherry tomatoes, quartered (or sun-dried tomatoes, chopped)
  • 1/4 cup red onion or shallot, finely minced
  • 2 tablespoons capers, drained (or chopped Kalamata olives)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill or mint, chopped (optional)
  • Red pepper flakes, to taste (optional)
  • Optional add-ins: crumbled feta, diced roasted red peppers, arugula, or a spoonful of Greek yogurt

Method
 

  1. Cook and cool your eggs: If you haven’t already, hard-boil the eggs. Cool them in an ice bath, peel, and pat dry. This keeps the texture firm and easy to chop.
  2. Prep the dressing base: In a large bowl, whisk together olive oil, lemon juice, garlic, Dijon, salt, pepper, and cumin (if using). Taste and adjust the lemon and salt now.
  3. Mash the avocado: Halve and pit the avocados, then scoop the flesh into the bowl. Mash gently with a fork until mostly smooth with some small chunks. You want a creamy base, not a purée.
  4. Fold in the flavor-builders: Add cucumber, tomatoes, red onion, capers or olives, parsley, and dill or mint. Stir to combine.
  5. Chop the eggs: Roughly chop the hard-boiled eggs into bite-sized pieces. Keep the yolks slightly crumbly for a creamy texture.
  6. Combine without overmixing: Add the chopped eggs to the bowl and fold gently until everything is coated. Adjust seasoning with more lemon, salt, and pepper as needed. Add red pepper flakes for a little heat.
  7. Finish and serve: Drizzle a touch more olive oil on top and sprinkle with extra herbs. Serve right away on toast, inside a warm pita, over greens, or alongside crunchy veggies.