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Herby Avocado Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

This Herby Avocado Egg Salad is a quick and fresh 10-minute lunch option featuring creamy avocados, hard boiled eggs, and a vibrant mix of herbs, Greek yogurt, and tangy Dijon mustard. It’s perfect for a healthy, protein-packed meal that’s easy to make and enjoy immediately or within a couple of days.

Ingredients

Units Scale

Egg Salad Mixture

  • 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)

Dressing and Add-ins

  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste
  • 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
  • 2 tbsp fresh lemon juice

Instructions

  1. Combine Ingredients: Place the chopped hard boiled eggs, red onion, celery, parsley, dried dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium mixing bowl. Have the fresh lemon juice ready.
  2. Add Avocado and Lemon Juice: Add the avocado flesh last, then pour the fresh lemon juice directly on top of the mixture to prevent browning.
  3. Mash and Mix: Use a fork to gently mash the mixture together, ensuring that you keep some avocado chunks instead of pureeing it completely for the best texture. Taste the salad and adjust the seasoning by adding more salt or pepper if needed.
  4. Serve and Store: Enjoy the egg salad immediately for the freshest taste and vibrant green color. If storing, keep in the refrigerator and consume within 2 days. Before eating leftovers, scrape off any browned layer on top and add a spritz of lemon juice to refresh the flavor and color.

Notes

  • Hard Boiling Eggs – Instant Pot Method: Place a trivet in the bottom of the Instant Pot and add 1 ½ cups water. Place eggs on the trivet, cook on Manual for 4 minutes, then allow natural pressure release for 4 minutes before releasing the remaining pressure. Immediately transfer eggs to an ice bath for easy peeling.
  • Dairy Free Option: Substitute 1 tbsp vegan mayo for the Greek yogurt or omit it entirely for a dairy-free version.

Nutrition

  • Serving Size: 1 serving (half recipe)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 190mg

Find it online: https://evelynseats.com/herby-avocado-egg-salad-recipe/