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Mediterranean Avocado Egg Salad

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A vibrant and creamy Mediterranean-style egg salad with avocados, Kalamata olives, and feta cheese, perfect for a light lunch or meal prep.

Ingredients

Scale
  • 6–8 large hard-boiled eggs
  • 2 medium ripe avocados
  • 1/4 cup mayonnaise (or Greek yogurt)
  • 2 tablespoons fresh lemon juice
  • 1 finely diced red onion
  • 1 diced cucumber
  • Halved or quartered cherry tomatoes
  • Sliced Kalamata olives
  • Crumbled feta cheese
  • 1/4 cup fresh herbs (parsley, dill, or mint), finely chopped
  • Salt and freshly ground black pepper to taste
  • Dried oregano (optional)

Instructions

  1. Prepare the hard-boiled eggs by placing them in a pot covered with cold water. Bring to a boil, cover, then remove from heat and let sit for 12-15 minutes. Drain and cool in ice water.
  2. Mash the avocados in a bowl to desired consistency.
  3. Add the mayo (or Greek yogurt) and lemon juice to the mashed avocados, mixing well and seasoning with salt and pepper.
  4. Chop the cooled eggs and add to the avocado mixture along with the red onion, cucumber, cherry tomatoes, olives, and herbs. Gently fold together.
  5. Finish by stirring in crumbled feta and adjusting seasoning as desired.
  6. Serve chilled on a bed of greens, in pita pockets, or on crusty bread.

Notes

This salad can be made ahead of time and stored in the fridge for up to 3 days. Add a bit more lemon juice if avocados darken.

Nutrition

Keywords: Mediterranean salad, avocado salad, egg salad, healthy lunch, meal prep

Find it online: https://flavorsbyclara.com/minute-mediterranean-avocado-egg-salad-meal-prep/