Ingredients
Scale
- Core Components:
- 6 large eggs
- 2 medium ripe avocados
- Dressing & Binding:
- 3 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- Vegetables & Herbs:
- 4 1/2 tablespoons finely chopped celery
- 1 1/2 tablespoons finely chopped fresh parsley or dill
- 1/4 teaspoon ground cumin
- Seasoning:
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place eggs in a saucepan in a single layer and cover with cold water by at least 1 inch.
- Bring to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10–13 minutes.
- Transfer eggs to an ice water bath and cool for at least 5 minutes to stop cooking.
- Meanwhile, scoop avocado flesh into a medium bowl.
- Add Greek yogurt, lemon juice, and olive oil. Mash with a fork to your preferred texture.
- Peel the cooled eggs and roughly chop them.
- Add chopped eggs to the avocado mixture.
- Fold in celery, parsley (or dill), and cumin.
- Season with salt and black pepper and gently stir until just combined.
- Serve immediately on greens, in wraps, sandwiches, or with fresh vegetables.
Notes
- Best enjoyed the same day for freshness.
- If storing leftovers, keep in an airtight container in the refrigerator for up to 1 day.
- Press plastic wrap directly onto the surface to reduce avocado browning.
- Freezing is not recommended.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Lunch
- Method: Boiled
- Cuisine: Mediterranean