Description
A quick and delicious egg salad featuring creamy avocado and fresh herbs, perfect for a satisfying lunch.
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
- Combine the chopped eggs, red onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and pepper in a medium mixing bowl.
- Add the avocado last, pouring the lemon juice on top immediately afterward.
- Mash the mixture together with a fork, keeping some avocado chunks intact.
- Taste the salad and adjust seasoning if needed.
- Enjoy right away for the best flavor!
Notes
For best freshness, consume within a day. Store in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 200mg
Keywords: egg salad, avocado salad, quick lunch, healthy salad