Name: Herby Avocado Egg Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 4 pieces hard boiled eggs, chopped (Use large eggs for best results.); 0.25 cup finely chopped red onion; 0.25 cup finely chopped celery; 0.25 cup fresh parsley, packed and chopped (Fresh herbs enhance flavor.); 1.5 tbsp dried dill (or 3 tbsp fresh) (Fresh dill preferred for better taste.); 2 tbsp plain Greek yogurt (Can substitute with mayonnaise for a richer texture.); 1 tsp Dijon mustard; 0.5 tsp kosher salt (Adjust salt to taste.); To taste freshly ground black pepper; 2 small ripe avocados (heaping 3/4 cup avocado flesh) (Use ripe avocados for creaminess.); 2 tbsp fresh lemon juice (Prevent browning of avocados.)

Why make this recipe

Herby Avocado Egg Salad is a fantastic choice for a quick and healthy lunch! In just 10 minutes, you can whip up a delicious meal packed with protein and healthy fats. This dish combines the creaminess of ripe avocados with the richness of hard-boiled eggs, all enhanced by the fresh flavors of herbs and spices. It’s satisfying, nutritious, and great for meal prep or a last-minute bite.

How to make Herby Avocado Egg Salad

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 + lots of freshly ground black pepper, to taste
2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
2 tbsp fresh lemon juice

Directions:

Place the chopped eggs, onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and pepper in a medium mixing bowl. Have your lemon juice ready to go.
Add the avocado last and pour the lemon juice on top right after.
Use a fork to mash the mixture together, leaving some avocado chunks for texture. Avoid over-mashing!
Taste and adjust the seasoning if needed. You may want to add another pinch of salt.
Enjoy it right away while it’s bright green! If you need to store it, it will still taste good for the next two days, but it may turn brown on top. You can scrape off the brown layer and add a little lemon juice to freshen it up.

How to serve Herby Avocado Egg Salad

You can serve this egg salad on toasted bread, in a wrap, or simply on a bed of greens. It also works well as a dip with crackers or veggie sticks. It’s versatile and perfect for different occasions!

How to store Herby Avocado Egg Salad

Store any leftover egg salad in an airtight container in the refrigerator. It is best enjoyed on the same day but can last for up to two days. If you notice any browning on top, just scrape it off and add a splash of lemon juice to brighten it up.

Tips to make Herby Avocado Egg Salad

For a creamier texture, mash the avocado a little more than suggested but be careful not to puree it.
If you like more crunch, add some diced cucumber or bell peppers.
Fresh herbs make a big difference—try to use fresh dill if you have it!

Variation

You can add other ingredients like bacon bits for a smoky flavor or swap plain Greek yogurt with mayonnaise for a richer taste. For a spicy kick, consider adding some chopped jalapeños or a dash of hot sauce.

FAQs

What type of bread goes well with egg salad?

Any type of bread can work! Whole grain, sourdough, or even a simple white sandwich bread are all great choices.

Can I make this salad in advance?

Yes! You can prepare it the night before. Just make sure to store it in an airtight container to maintain freshness.

Is it possible to freeze Herby Avocado Egg Salad?

It’s not recommended to freeze this salad. The texture of the avocado and eggs can change after thawing, and it may not be as enjoyable.

Herby Avocado Egg Salad

A quick and healthy egg salad made with creamy avocados, hard-boiled eggs, and fresh herbs, perfect for a nutritious lunch or snack.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

Main ingredients

4 pieces hard boiled eggs, chopped Use large eggs for best results.
0.25 cup finely chopped red onion
0.25 cup finely chopped celery
0.25 cup fresh parsley, packed and chopped Fresh herbs enhance flavor.
1.5 tbsp dried dill (or 3 tbsp fresh) Fresh dill preferred for better taste.
2 tbsp plain Greek yogurt Can substitute with mayonnaise for a richer texture.
1 tsp Dijon mustard
0.5 tsp kosher salt Adjust salt to taste.
To taste freshly ground black pepper
2 small ripe avocados (heaping 3/4 cup avocado flesh) Use ripe avocados for creaminess.
2 tbsp fresh lemon juice Prevent browning of avocados.

Method

Preparation

Place the chopped eggs, onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and pepper in a medium mixing bowl.
Prepare the lemon juice and have it ready.
Add the avocado last and pour the lemon juice on top right after.
Use a fork to mash the mixture together, leaving some avocado chunks for texture.
Taste and adjust the seasoning, adding more salt if needed.

Notes

Serve immediately while it’s bright green. If not consumed right away, store in an airtight container for up to two days. Scrape off any browning and add a splash of lemon juice to freshen it up.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]