Herby Avocado Egg Salad
A nutritious and flavorful twist on a classic egg salad, featuring creamy avocados, hard-boiled eggs, fresh herbs, and zesty lemon juice.
Ingredients
Main 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
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water, bringing it to a boil, then letting them sit off the heat for 10-12 minutes.
- While the eggs cook, finely chop the red onion, celery, parsley, and dill.
- Prepare the lemon juice to add it to the avocado later.
Mixing
- Once the eggs are 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.
- Gently mix the ingredients to ensure they are well combined.
- Add the avocados last and pour the lemon juice on top immediately before mashing.
- Use a fork to mash the mixture, keeping some avocado chunks for a better texture.
- Taste and adjust the seasonings as needed.
Notes
For optimal freshness, consume the salad on the day it’s made. If storing leftovers, cover the surface with lemon juice to maintain color.