Description
This Herby Avocado Egg Salad is a quick and nutritious 10-minute lunch option combining creamy avocado with protein-rich hard-boiled eggs and fresh herbs. Enhanced with Greek yogurt, dill, and lemon juice, it offers a flavorful, healthy twist on classic egg salad that’s perfect for a light meal or sandwich filling.
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 dill)
- 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, dill, plain Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium mixing bowl. Have the fresh lemon juice measured and ready for the next step.
- Add Avocado and Lemon Juice: Add the avocado flesh to the bowl last. Immediately pour the fresh lemon juice on top of the mixture to prevent the avocado from browning.
- Mash and Mix: Use a fork to gently mash the ingredients together. Aim to maintain some avocado chunks rather than pureeing everything smooth, preserving a nice texture. Taste the salad and adjust the seasoning as needed, adding extra salt or pepper if desired.
- Serve or Store: Enjoy the egg salad immediately for the best bright green color and fresh flavor. Alternatively, store in an airtight container and consume within 2 days. If browning occurs, scrape off the top layer and refresh with a spritz of lemon juice before serving.
Notes
- Hard Boiling Eggs: For perfectly peeled eggs, cook them in an Instant Pot by placing the eggs on a trivet with 1 ½ cups of water underneath. Cook on Manual mode for 4 minutes, then let the pressure release naturally for another 4 minutes before releasing any remaining pressure. Transfer eggs to an ice bath to cool.
- Dairy Free Option: Substitute the Greek yogurt with 1 tablespoon of vegan mayo or omit it entirely to accommodate dairy-free diets.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg
