Description
A quick and easy Herbed Avocado Egg Salad packed with flavor and protein, perfect for lunch or a light dinner.
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 + lots of freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
- Add avocado last and pour lemon juice on top right after.
- Use a fork to mash the mixture together, making sure to keep some avocado chunks intact instead of pureeing it too much.
- Taste and adjust seasoning if needed—often, a pinch more salt does the trick!
- Enjoy immediately while it’s bright green. The salad tastes great for up to two days, but it may develop a brown layer on top. You can simply scrape off that layer and add a spritz of lemon to bring it back to life!
Notes
For a vegan version, substitute the eggs and Greek yogurt with chickpeas and more avocado. Fresh herbs really elevate this dish, so use fresh parsley and dill if possible.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 200mg
Keywords: avocado, egg salad, quick meal, healthy salad, lunch recipe