Herby Avocado Egg Salad
A fresh and vibrant twist on a classic dish featuring creamy avocados, protein-packed eggs, and fragrant herbs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
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
- 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 hard-boiled eggs, red onion, celery, parsley, dried dill, Greek yogurt, Dijon mustard, and kosher salt in a mixing bowl. Season with black pepper to taste.
- Add the halved avocados, scoop out the flesh, and add to the mixing bowl.
- Mash the mixture together gently with a fork, then pour the lemon juice over it to prevent browning.
- Taste the salad and adjust seasoning if desired.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
For best results, use fresh herbs and avoid over-mashing the avocado. This salad is best enjoyed fresh but can be stored for up to 2 days in the refrigerator.