Description
This quick and nutritious Egg Salad with Avocado and Fresh Herbs is a creamy, flavorful twist on a classic dish. Combining protein-rich hard-boiled eggs with the healthy fats of ripe avocado and the fresh zest of lemon juice and herbs, this salad is perfect for a light lunch or a satisfying snack. Ready in just 10 minutes, it offers a vibrant, colorful option that’s both delicious and easy to make.
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 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), chopped
- 2 tbsp fresh lemon juice
Instructions
- Combine Ingredients. In a medium mixing bowl, 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, mixing them gently to begin combining flavors.
- Add Avocado and Lemon Juice. Add the chopped avocado chunks last, immediately pouring fresh lemon juice over the mixture. Using a fork, gently mash the components together while leaving some avocado chunks intact to maintain a pleasant texture rather than creating a smooth puree.
- Taste and Adjust Seasoning. Sample the egg salad and add extra salt or pepper if desired. The addition of lemon juice enhances the brightness and freshness of the salad.
- Serve or Store. Enjoy the salad fresh for the best flavor and vibrant green color. If storing, cover the salad and keep it refrigerated, consuming within 2 days. If the avocado browns on top, scrape off the discolored layer and spritz with additional lemon juice before serving to refresh the appearance and taste.
Notes
- Use ripe avocados to ensure creaminess and flavor balance.
- Hard boil eggs properly to avoid overcooking and green yolks.
- Dill can be substituted with fresh or dried based on availability; fresh dill will offer a milder, herbal flavor.
- Greek yogurt is used instead of mayonnaise for healthier creaminess and added protein.
- Add lemon juice right before mashing avocado to minimize browning and add brightness.
- Consume the salad within 2 days for best taste and safety.
