Description
A quick and nutritious egg salad featuring creamy avocado and fresh herbs, ready in just 10 minutes. This refreshing twist on classic egg salad combines hard boiled eggs, Greek yogurt, fresh lemon juice, and aromatic herbs to create a healthy, flavorful dish perfect for sandwiches, salads, or as a light meal.
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: Place 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 into a medium mixing bowl. Have the fresh lemon juice ready for the next step.
- Add Avocado and Lemon Juice: Add the avocado chunks last and immediately pour the fresh lemon juice over the mixture. Using a fork, gently mash the ingredients together, making sure to leave some avocado chunks to maintain texture rather than creating a puree.
- Taste and Adjust Seasoning: Taste the egg salad and adjust the seasoning as needed, adding extra salt or pepper if desired. The lemon juice adds brightness to the salad.
- Serve or Store: Enjoy the salad fresh for the best flavor and vibrant green color. If storing, keep refrigerated and consume within 2 days. If browning appears on top, scrape off the layer and add a spritz of lemon juice to refresh the salad before serving.
Notes
- Use fresh lemon juice to prevent the avocado from browning and to add a bright, fresh flavor.
- For best texture, avoid mashing the avocado completely; leave some chunks.
- This salad can be enjoyed on its own, as a sandwich filling, or served atop greens for a light meal.
- Store the salad in an airtight container in the refrigerator and consume within 2 days for freshness.
- If the avocado surface browns after storage, simply scrape off the top layer and add a bit more lemon juice before serving.
