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Herby Avocado Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 58 reviews
  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

This Herby Avocado Egg Salad is a quick and nutritious 10-minute lunch option that combines creamy avocado with chopped hard-boiled eggs, fresh herbs, and a tangy dressing made with Greek yogurt, Dijon mustard, and lemon juice. It’s perfect for a light meal or sandwich filler and offers a healthy balance of flavors and textures.

Ingredients

Units Scale

Salad

  • 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)

Dressing & Mix-ins

  • 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

  1. Combine Base Ingredients: Place chopped hard boiled eggs, finely chopped red onion, celery, fresh parsley, dried dill, plain Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper in a medium mixing bowl.
  2. Add Avocado and Lemon: Add the ripe avocado chunks last, then immediately pour the fresh lemon juice on top to prevent browning.
  3. Mix Gently: Use a fork to mash the mixture together, ensuring some chunks of avocado remain for texture instead of creating a puree. Taste and adjust seasoning if needed, adding extra salt or pepper to preference.
  4. Serve and Store: Enjoy immediately for the best bright green color and fresh flavor. Store any leftovers covered in the refrigerator and consume within 2 days. If browning occurs, scrape off the top layer and spritz with lemon juice to refresh.

Notes

  • Hard Boiling Eggs: For easiest peeling, cook eggs in an Instant Pot by placing a trivet at the bottom with 1 ½ cups water, then add eggs on top. Cook on Manual for 4 minutes, let pressure release naturally for 4 minutes, then release remaining pressure and transfer eggs to an ice bath.
  • Dairy Free Option: Substitute 1 tbsp vegan mayo for Greek yogurt or omit the dairy entirely.
  • Storage Tips: Best enjoyed fresh on the day of preparation to maintain avocado’s bright color.

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 250
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 210mg

Find it online: https://recipestrend.com/herby-avocado-egg-salad-recipe/