Description
A quick and nutritious Egg Salad with Avocado and Fresh Herbs, packed with protein and healthy fats. This creamy, tangy salad is ready in just 10 minutes, perfect for a light lunch or snack with a fresh, vibrant flavor from dill, parsley, and lemon juice.
Ingredients
Scale
Egg Salad Base
- 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
Avocado Mixture
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Combine Ingredients: In a medium mixing bowl, add the chopped hard-boiled eggs, finely chopped red onion, celery, fresh parsley, dried dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper. Have the fresh lemon juice ready for the next step.
- Add Avocado and Lemon Juice: Add the avocado chunks last, then immediately pour the fresh lemon juice over the mixture. Using a fork, gently mash the ingredients together, ensuring some avocado chunks remain to maintain texture instead of turning the salad into a puree.
- Taste and Adjust Seasoning: Sample the egg salad and adjust seasoning to your preference, adding extra salt or pepper if necessary. The lemon juice contributes a bright, fresh flavor to the salad.
- Serve or Store: Enjoy the salad fresh for the best flavor and vibrant color. If storing, refrigerate and consume within 2 days. Should browning occur on top, scrape off the layer and refresh with a spritz of lemon juice before serving.
Notes
- Use ripe avocados for a creamy texture and best flavor.
- To save time, hard boil eggs in advance or use pre-cooked peeled eggs.
- Adjust dill quantity depending on fresh or dried with a ratio of 3 tbsp fresh to 1.5 tbsp dried.
- This salad is best eaten fresh but can be refrigerated for up to 2 days.
- Serve on whole grain bread, crackers, or over a bed of greens for a complete meal.
- Lemon juice helps prevent avocado browning and adds brightness to the salad.
