Herby Avocado Egg Salad
A quick, creamy, and vibrant egg salad enriched with the fresh flavors of avocado and herbs, perfect for lunch or brunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2-3 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 ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Gather your ingredients in a cozy space.
- Chop the eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and pepper in a mixing bowl.
- Add the avocados, scooping out the flesh.
- Pour fresh lemon juice over the avocado immediately.
- Mash the mixture with a fork, maintaining some chunky bits.
- Taste and adjust seasoning as desired.
- Serve and enjoy right away for the freshest experience!
Notes
Store leftovers in an airtight container in the fridge for up to two days. Refresh with lemon juice if browning occurs.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 186mg