Description
Creamy Herby Avocado Egg Salad combines hard-boiled eggs, ripe avocado, Greek yogurt, fresh parsley, dill, Dijon, and lemon for a bright, protein-packed lunch that comes together in minutes.
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 tablespoons dried dill, or 3 tablespoons fresh dill
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 small ripe avocados, about a heaping 3/4 cup avocado flesh
- 2 tablespoons fresh lemon juice
Instructions
- Add the chopped hard-boiled eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, kosher salt, and black pepper to a medium mixing bowl.
- Add the avocado last, then immediately pour the fresh lemon juice over it.
- Use a fork to gently mash and mix everything together. Keep some pieces of avocado and egg chunky rather than mashing the mixture completely smooth.
- Taste and adjust with additional salt, black pepper, lemon juice, or Dijon mustard if desired.
- Serve immediately on toast, in a sandwich or wrap, over greens, or with crackers and fresh vegetables.
Notes
For the best color and texture, enjoy this salad the day it’s made. Store leftovers in an airtight container in the refrigerator for up to 2 days. Pressing plastic wrap directly against the surface can help slow avocado browning. If a little browning develops, remove the discolored surface and refresh the salad with a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 190 mg