Description
This quick and nutritious egg salad combines creamy avocado and fresh herbs for a vibrant twist on a classic favorite. Ready in just 10 minutes, it’s perfect as a light lunch or snack packed with protein and healthy fats.
Ingredients
Scale
Salad Ingredients
- 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)
Dressing and Flavorings
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Combine Ingredients: Place the chopped hard-boiled eggs, finely chopped red onion, celery, fresh parsley, dried dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium mixing bowl. Prepare the fresh lemon juice for the next step.
- Add Avocado and Lemon Juice: Add the avocado chunks last and immediately pour the fresh lemon juice over the mixture. Using a fork, gently mash the ingredients together, ensuring some avocado chunks remain for texture instead of mashing into a puree.
- Taste and Adjust Seasoning: Taste the egg salad and adjust the seasoning as needed, adding extra salt or pepper if desired. The lemon juice adds a bright, fresh flavor to the salad.
- Serve or Store: Enjoy the salad fresh for the best flavor and vibrant green color. If storing, keep refrigerated and consume within 2 days. If browning appears on top, scrape off the layer and add a spritz of lemon juice to refresh the salad before serving.
Notes
- Use ripe avocados to ensure creaminess without bitterness.
- For a dairy-free version, substitute Greek yogurt with mashed avocado or a dairy-free yogurt alternative.
- This salad can be served on its own, as a sandwich filling, or atop greens for a light meal.
- To prevent browning, store the salad with a layer of plastic wrap pressed on the surface.
