Description
This Herby Avocado Egg Salad is a quick and nutritious 10-minute lunch option, combining the creaminess of ripe avocados with fresh herbs, Greek yogurt, and perfectly chopped hard-boiled eggs. It’s packed with flavor from dill, parsley, and a hint of Dijon mustard, making it a refreshing twist on classic egg salad that’s ideal for a light meal or sandwich filling.
Ingredients
Units
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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)
- 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, plain Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper.
- Add avocado and lemon juice: Add the ripe avocado flesh into the bowl last, then immediately pour the fresh lemon juice over the ingredients.
- Mash the mixture: Use a fork to gently mash everything together. Be careful to leave some avocado chunks to maintain a good texture rather than pureeing the mixture completely.
- Adjust seasoning and serve: Taste the salad and adjust seasoning as needed, adding more salt or pepper if desired. Serve immediately for the freshest flavor.
- Storage tip: This salad is best enjoyed the same day while it’s bright green. It can be stored in the refrigerator for up to 2 days; expect some browning on top, which can be scraped off and refreshed with a spritz of lemon juice.
Notes
- Hard boiling eggs in Instant Pot: Place the trivet in the bottom of the Instant Pot and add 1 ½ cups of water. Place eggs on the trivet, cook manually for 4 minutes, then allow natural pressure release for 4 minutes before quick releasing the remaining pressure. Transfer eggs immediately to an ice bath for easier peeling.
- Dairy-free alternative: Substitute the Greek yogurt with 1 tbsp vegan mayo or simply omit the yogurt if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 210mg
