Simple & Zesty Mediterranean Avocado Egg Salad

Creamy avocado egg salad with Mediterranean flavors, feta, lemon, and fresh herbs. Light, protein-packed, and perfect for lunch.

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Prep Time 15

Cook Time 10

Ingredients

6 large eggs
2 medium ripe avocados
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
½ cup feta cheese crumbled
2 tablespoons fresh parsley chopped
2 tablespoons red onion finely diced
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer eggs to an ice bath and cool completely before peeling and chopping. In a large bowl, mash avocados with lemon juice and olive oil until mostly smooth but slightly chunky. Stir in Dijon mustard, salt, and black pepper. Gently fold in chopped eggs, feta cheese, parsley, and red onion until evenly combined. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to use.

Notes

Do not overmash avocado to maintain texture. Press plastic wrap directly onto the surface before refrigerating to reduce browning. Best enjoyed within 2 days for optimal freshness.