Herby Avocado Egg Salad Recipe

If you’re looking for a fresh, vibrant twist on the classic egg salad, then you’re going to absolutely love this Herby Avocado Egg Salad Recipe. It’s creamy, packed with flavor, and comes together in just 10 minutes—which means it’s perfect for lunch any day of the week. I discovered this recipe when I wanted something a bit lighter but still satisfyingly rich, and my family goes crazy for it every time!

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Ingredients You’ll Need

The magic of this Herby Avocado Egg Salad Recipe is really in the combination of fresh herbs, creamy avocado, and that tangy kick from lemon and Dijon mustard. Grab good-quality eggs and ripe avocados for best results, and feel free to experiment with fresh versus dried herbs depending on what you have on hand.

• Hard boiled eggs: I love making these in the Instant Pot for easy peeling—you’ll notice it makes a difference!
• Red onion: Adds a slight sharpness—finely chop to keep it balanced and not overpowering.
• Celery: Offers a nice crunch and freshness, making the texture more interesting.
• Fresh parsley: Brings brightness and a subtle earthiness, packed and chopped for convenience.
• Dried or fresh dill: I usually go fresh when in season, but dried also works great—it’s essential for that classic herby flavor.
• Plain Greek yogurt: A healthier creamy base that adds tang without heaviness (can swap with vegan mayo if you want dairy-free).
• Dijon mustard: Gives a gentle pungency and depth to the salad; don’t skip it!
• Kosher salt and freshly ground black pepper: Seasoning is key, and black pepper really makes this pop.
• Ripe avocados: Use small or mini ones to get precisely the creamy texture you want without overpowering the salad.
• Fresh lemon juice: The secret to keeping the avocado bright and giving the salad a lovely zing.

Variations

I love to tweak this Herby Avocado Egg Salad Recipe depending on what’s in my fridge or my mood. Don’t hesitate to make it your own—it’s one of those dishes that happily adapts to your tastes.

• Swap the yogurt: For a dairy-free version, swap Greek yogurt with vegan mayo or omit altogether for a more rustic salad.
• Add crunch: I sometimes toss in chopped radishes or cucumber for an extra fresh bite.
• Spice it up: A dash of smoked paprika or cayenne can add a subtle smoky heat that my family adores.
• Fresh herbs mix: Try swapping parsley or dill for cilantro or chives if you want something different and aromatic.

How to Make Herby Avocado Egg Salad Recipe

Step 1: Combine the Fresh Ingredients

Start by chopping your hard boiled eggs into bite-sized pieces. I like them chunky so the texture stays satisfying. Then add the finely chopped red onion, celery, parsley, and your choice of dill—all fresh flavors that balance the creaminess. Add the Greek yogurt, Dijon mustard, kosher salt, and lots of freshly ground black pepper into a medium mixing bowl. Having lemon juice ready at hand is important because you’ll need it immediately after adding the avocado!

Step 2: Add Avocado and Lemon Juice Last

Next, scoop in the avocado flesh. Right after, pour fresh lemon juice over the top to keep it bright and prevent browning. Use a fork to mash everything together gently—you want to keep some avocado chunks intact, not pureed into a cream. This part’s fun because you control the texture, and I find the chunkier it is, the more satisfying it feels.

Step 3: Taste and Adjust

Give it a good taste and add more salt or pepper if needed. I often add another pinch of salt because avocado can mellow things out a bit. Once it tastes perfectly balanced, it’s ready to enjoy—no cooking, no fuss!

How to Serve Herby Avocado Egg Salad Recipe

Garnishes

I love sprinkling a bit of extra fresh parsley or dill on top for a pop of color and fresh aroma. A light drizzle of extra lemon juice right before serving really wakes up the flavors too. If you like a little crunch, some toasted pumpkin seeds or sunflower seeds sprinkled on top work great here.

Side Dishes

My go-to sides are simple: crisp mixed greens dressed lightly with lemon vinaigrette, some crunchy whole grain crackers, or toasted baguette slices work like a charm for scooping. When I’m feeling indulgent, I pair it with sweet potato chips or even a fresh fruit salad for a balanced bite.

Creative Ways to Present

For a fancy brunch, I like serving this Herby Avocado Egg Salad Recipe in halved avocados or on mini toasts topped with microgreens. It’s also fantastic scooped into butter lettuce cups for a gluten-free, handheld treat that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I recommend enjoying this salad the day you make it because it’s at its brightest and creamiest then. But if you have leftovers, store them in an airtight container with a spritz of lemon juice on top to help slow browning. When ready to eat, just scrape off the thin brown layer from the surface—it still tastes delicious!

Freezing

Honestly, I don’t freeze this salad because avocados don’t freeze well—they get mushy and watery. It’s best enjoyed fresh for the best texture and flavor.

Reheating

This salad is best served cold or at room temperature, so no reheating is necessary. If you chilled it, simply take it out of the fridge 10–15 minutes before serving to let the flavors shine through.

FAQs

Final Thoughts

This Herby Avocado Egg Salad Recipe is truly one of my favorites to whip up when I want something tasty, nutritious, and fast. It feels like a little upgrade on a classic comfort food, bringing fresh herbs and avocado creaminess into the spotlight. I hope you give it a try—you’ll enjoy how quick it is and how satisfying the flavors come together. Perfect for lunch at home, packed for work, or a light picnic treat. Happy cooking!

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