Name: Herby Avocado Egg Salad
Prep time: 10 min
Total time: 10 min
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); 2 tbsp plain Greek yogurt (Can substitute with mayonnaise); 1 tsp Dijon mustard; 1/2 tsp kosher salt (Add more to taste); to taste freshly ground black pepper; 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh) (Use ripe avocados for best flavor); 2 tbsp fresh lemon juice (Prevents avocado from browning)

Avocado egg salad is a delightful twist on a classic dish, instantly elevating a simple lunch into something vibrant and satisfying. The creamy texture of ripe avocados combined with the protein-packed goodness of hard-boiled eggs makes this Herby Avocado Egg Salad not only delicious but also a nutritious choice for a quick meal.

In just ten minutes, you can whip up this light yet flavorful salad that packs a punch of fresh herbs and zesty lemon. It’s perfect for busy weekdays or as a satisfying option for picnics and gatherings. The addition of Greek yogurt lends creaminess without the heaviness of mayonnaise, making this a healthier rendition that still delivers on taste. With its vibrant green hues, this salad is as appealing to the eyes as it is to the palate.

Why make this recipe

The Herby Avocado Egg Salad offers a great way to incorporate more healthy fats and protein into your diet. Avocados are known for their heart-healthy monounsaturated fats, while eggs provide a plethora of essential nutrients including vitamins A, D, E, and B12. The combination of both not only helps sustain energy levels but also promotes overall health. This recipe is not just about nutrition; it also brings together a marvelous medley of flavors. The dill and parsley add a refreshing brightness, while the Dijon mustard gives a subtle zing that enhances every bite.

Whether you’re a busy professional looking for a quick lunch option, a parent preparing wholesome meals for kids, or simply someone who enjoys a tasty salad, this recipe fits perfectly into any lifestyle. Plus, it’s incredibly versatile and can be served on its own, in a sandwich, or atop a bed of greens. Not to mention, it can easily satisfy various dietary preferences, catering to those who are health-conscious while ensuring flavor is never compromised.

How to make Herby Avocado Egg Salad (10-minute lunch!)

Creating this Herby Avocado Egg Salad is a breeze, making it perfect for lunch breaks or as a light dinner. Start by hard boiling your eggs, which can be done in a large pot by gently placing the eggs in water, bringing it to a boil, and then letting them sit for about 10 to 12 minutes off the heat. While the eggs cook, prepare your other ingredients, including finely chopping red onion and celery, and packing and chopping fresh parsley and dill. An important step is to have your lemon juice ready, as it not only adds flavor but also prevents the avocado from browning.

When your eggs are ready and cooled, chop them into bite-sized pieces. In a medium mixing bowl, combine the chopped eggs, onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and pepper. It’s essential to mix these together gently, ensuring that all the ingredients are well incorporated. The last ingredient to be added is the avocados, which should be mashed with a fork to retain some of their chunky texture, enhancing the overall mouthfeel of the salad. The lemon juice should be poured over the avocado right before mashing, keeping it bright and flavorful. Taste your salad as you go, adjusting seasonings according to your preferences.

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)
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

Directions

Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper into a medium mixing bowl. Have your lemon juice ready to go.
Add avocado last and pour lemon juice on top immediately after adding. Use a fork to mash the mixture together, keeping some avocado chunks for texture.
Taste and adjust the seasoning; you might want to add another pinch of salt. Enjoy right away for the freshest taste.

Time Breakdown

• Preparation Time: 10 minutes

• Total Time: 10 minutes

• Servings: 2-4

How to serve Herby Avocado Egg Salad (10-minute lunch!)

This Herby Avocado Egg Salad can be served in various delicious ways, depending on your preference. One of the simplest methods is to enjoy it as is, perhaps alongside a handful of crisp mixed greens for added texture. Alternatively, for a more filling option, consider spreading it on whole-grain bread for a hearty sandwich. The creamy consistency makes it perfect for a scoop over a bed of lettuce, topped with extra herbs or a sprinkle of paprika for color and flavor.

If you’re entertaining guests, serving the salad with toasted baguette slices or whole grain crackers can create an appealing appetizer. You can even use it as a filling for lettuce wraps, providing a low-carb alternative that’s refreshing and satisfying.

How to store Herby Avocado Egg Salad (10-minute lunch!)

For optimal freshness, it’s best to consume your Herby Avocado Egg Salad on the day it’s made. However, if you end up with leftovers, you can store them in the refrigerator in an airtight container. To prevent browning, cover the surface of the salad with a thin layer of lemon juice before sealing the container. This should help maintain its vibrant green color for about two days.

When ready to serve again, simply scrape off any surface browning and give the salad a gentle stir. Adding a spritz of fresh lemon juice can help revive its freshness and flavor, making it almost as good as the day it was made.

Tips to make Herby Avocado Egg Salad (10-minute lunch!)

To ensure your Herby Avocado Egg Salad is perfect every time, consider a few helpful tips. Always use ripe avocados, as they will yield the best flavor and texture. When choosing avocados, look for ones that yield slightly to gentle pressure but aren’t overly soft. If you’re short on time, purchasing pre-cooked hard-boiled eggs can speed up the process even more.

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Adjusting seasonings to suit your taste is key. Some may enjoy additional spices or even a dash of hot sauce for a kick. Experiment with different herbs too; fresh chives or cilantro can lend a whole new flavor profile. Remember, the freshness of the salad is largely tied to the fresh herbs, so don’t skimp on their quality.

Variation

No major variations, but you can adjust seasonings to taste.

Nutritional Information (Per Serving)

• Calories: 315 kcal

• Protein: 14 g

• Carbohydrates: 12 g

• Fat: 24 g

• Fiber: 7 g

• Sugar: 1 g

• Sodium: 400 mg

FAQs

Q: Can I use mayonnaise instead of Greek yogurt?

A: Yes, if you prefer mayonnaise, feel free to substitute it for the Greek yogurt for a creamier texture.

Q: How long will the salad stay fresh in the fridge?

A: The salad is best enjoyed the day it is made but can last up to two days if stored properly.

Q: Can I make this salad ahead of time?

A: You can make it in advance, but keep in mind that the avocados will brown. Consider preparing the rest of the ingredients ahead and adding the avocado right before serving.