Description
This quick and nutritious Egg Salad with Avocado and Fresh Herbs combines creamy ripe avocado, hard-boiled eggs, and a blend of fresh herbs for a flavorful and healthy twist on classic egg salad. Ready in just 10 minutes, it’s perfect for a light lunch or easy snack, boasting bright flavors enhanced by lemon juice and a touch of Greek yogurt for creaminess without excess fat.
Ingredients
Scale
Egg Salad Base
- 4 hard boiled eggs, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup fresh parsley, packed and chopped
- 1 1/2 tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
Avocado Mixture
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Combine Ingredients: In a medium mixing bowl, add the chopped hard-boiled eggs, finely chopped red onion, celery, fresh parsley, and dried dill. Add the plain Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper. Have the fresh lemon juice ready for the next step.
- Add Avocado and Lemon Juice: Add the chunks of ripe avocado to the bowl, immediately pour the fresh lemon juice over the mixture to prevent browning and add brightness. Using a fork, gently mash everything together, leaving some avocado chunks intact for texture instead of creating a smooth puree.
- Taste and Adjust Seasoning: Sample the egg salad and adjust the seasoning with extra salt or pepper as needed. The lemon juice enhances freshness and balances flavors.
- Serve or Store: Enjoy the egg salad fresh for optimal flavor and vibrant green color. If storing, cover and refrigerate, consuming within 2 days. If browning appears on top, scrape off the surface layer and add a squeeze of fresh lemon juice to refresh the salad before serving.
Notes
- Use ripe but firm avocados for the best texture.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt or mayonnaise.
- Fresh dill can be used instead of dried; just double the amount for stronger flavor.
- Best served chilled and consumed within 2 days for freshness and safety.
- Lemon juice helps prevent avocado from browning and adds a refreshing tang.
