Herby Avocado Egg Salad
A quick and delicious egg salad mixed with creamy avocado and fresh herbs, perfect for a healthy lunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Ingredients: Peel your hard-boiled eggs and chop them into bite-sized pieces.
- Dice the Veggies: Finely chop your red onion, celery, and parsley.
- Mash the Avocados: In a mixing bowl, mash the ripe avocados with a fork and add lemon juice.
- Mix it Up: Add the chopped eggs into the bowl with the mashed avocado, followed by the veggies and dill.
- Add the Creamy Elements: Stir in the Greek yogurt and Dijon mustard until just combined.
- Season It Right: Sprinkle in salt and black pepper, taste and adjust seasoning as necessary.
- Chill (Optional): Cover and let the egg salad chill in the fridge for 10-15 minutes.
- Serve: Scoop onto your favorite bread, crackers, or eat it straight from the bowl!
Notes
You can customize the salad by adding sriracha for a spicy kick or using chickpeas for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg
Keywords: avocado, egg salad, quick lunch, healthy recipe