Description
This Herby Avocado Egg Salad is a quick and nutritious lunch option that combines creamy avocado, protein-packed eggs, and fresh herbs for a flavorful twist. Ready in just 10 minutes, it’s perfect for a light meal or sandwich filling, featuring a healthy balance of textures and zesty lemon juice to brighten every bite.
Ingredients
Units
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)
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Lots of freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Optional Substitutions
- *For dairy-free option: substitute 1 tbsp vegan mayo or omit Greek yogurt
Instructions
- Prepare the mixing bowl: Place the chopped hard boiled eggs, finely chopped red onion, celery, fresh parsley, dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium-sized mixing bowl, making sure all ingredients are evenly combined and ready for the next steps.
- Add avocado and lemon juice: Add the chunks of ripe avocado last to the bowl, then immediately pour the fresh lemon juice over the avocado to prevent browning and add brightness.
- Mash mixture carefully: Use a fork to gently mash the ingredients together. Aim to keep some avocado chunks for texture rather than creating a puree—this will give the salad a pleasing combination of creamy and chunky bites.
- Adjust seasoning: Taste the salad and add additional salt or pepper as needed to suit your preference. The dill and lemon juice should provide a fresh herbaceous flavor balanced by the saltiness and creaminess.
- Serve: Dig in immediately for the best experience, enjoying the vibrant green color and fresh flavors. The salad can also be stored and eaten within the next two days, noting some browning may occur on top which can be scraped off before serving with a spritz of lemon juice.
Notes
- Hard boiling eggs: For perfectly peeled eggs, use an Instant Pot by placing a trivet and 1 ½ cups water in the pot, setting eggs on the trivet, cooking on Manual for 4 minutes, allowing a 4-minute natural pressure release, then quick releasing the remainder. Cool eggs in an ice bath for easier peeling.
- Dairy-free option: Replace Greek yogurt with 1 tablespoon of vegan mayonnaise or omit it entirely for a dairy-free salad.
- Storage Tip: Eat the salad the same day for the brightest color and freshest taste. If stored for up to two days, remove any brown layer on top and refresh with lemon juice before serving.
Nutrition
- Serving Size: 1 serving (half of recipe)
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 210mg
