Herby Avocado Egg Salad Recipe

If you’re looking for a bright, fresh twist on classic egg salad, I absolutely love this Herby Avocado Egg Salad Recipe—it’s creamy, tangy, and packed with herbs that make every bite sing. Plus, it only takes about 10 minutes, which means you get a wholesome, flavorful lunch without spending all afternoon in the kitchen. Keep reading—I just know you’re going to want to make this your go-to egg salad!

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Ingredients You’ll Need

I love how the simple combination of chopped hard-boiled eggs, creamy avocados, and fresh herbs makes this egg salad stand out. When shopping, look for ripe avocados that yield gently to the touch and fresh parsley to get that bright herbal pop.

• Hard boiled eggs: I recommend using an Instant Pot for eggs that peel effortlessly and have firm whites with creamy yolks.
• Red onion: Finely chopped for a mild bite that doesn’t overpower the salad.
• Celery: Adds a refreshing crunch that balances the creaminess.
• Fresh parsley: Choose flat-leaf if you can—it packs a punch of freshness.
• Dried (or fresh) dill: Dill is a classic partner to eggs; fresh is lovely but dried works well in a pinch.
• Plain Greek yogurt: Brings creaminess with a tangy lift, and it’s a healthier swap for mayo.
• Dijon mustard: The little sharp kick that pulls flavors together beautifully.
• Kosher salt and pepper: Salt highlights all the ingredients; fresh cracked pepper adds warmth.
• Ripe avocados: I like to use small or mini avocados since they’re easier to mash evenly.
• Fresh lemon juice: This is the secret that keeps your salad bright and helps prevent avocado browning.

Variations

One of the best things about this Herby Avocado Egg Salad Recipe is how easy it is to make it your own. I’ve tweaked and tested a few different ways to suit tastes and dietary needs, and you’ll find a variation that fits your style.

• Dairy-Free Option: Swapping out Greek yogurt for vegan mayo or just skipping it works well—just add a little extra lemon juice to keep it bright.
• Extra Crunch: Adding finely chopped radishes or cucumber amps up that fresh, crisp texture in a way my family adores.
• Herb Swaps: If you’re fresh out of parsley or dill, try cilantro or chives instead—I’ve found both add lovely dimension.
• Spicy Kick: Sprinkle in a dash of smoked paprika or cayenne if you want your egg salad with a little heat—I like this for weekend brunch.

How to Make Herby Avocado Egg Salad Recipe

Step 1: Chop and Prep Your Ingredients

First, get your hard-boiled eggs ready by chopping them into bite-sized pieces—this is the base of your salad, so don’t rush. Finely dice the red onion and celery; you want small pieces so they blend well and provide subtle texture without overwhelming each bite. Chop your parsley and have the dill at the ready, whether dried or fresh.

Step 2: Mix the Base

In a medium bowl, combine the eggs, onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and plenty of freshly cracked black pepper. Stir gently until everything is evenly mixed—this builds the flavor base before the avocado joins the party.

Step 3: Add Avocado and Lemon

Now for the magic—peel and pit your ripe avocados, then add the flesh to the bowl. Immediately pour the fresh lemon juice on top to brighten the flavors and help prevent browning. Using a fork, gently mash everything together. I like some small chunks of avocado throughout the salad, so be careful not to over-mash into a puree. Taste the salad and add a pinch more salt or lemon if you think it needs a little boost.

Pro Tips for Making Herby Avocado Egg Salad Recipe

How to Serve Herby Avocado Egg Salad Recipe

Garnishes

When I serve this salad, I often sprinkle a little extra fresh parsley or dill on top for those gorgeous green flecks. Sometimes a pinch of smoked paprika adds a subtle smoky note and a pop of color—plus, I love a few thin slices of radish for crunch and a peppery bite.

Side Dishes

This egg salad shines alongside crisp whole-grain crackers or piled high on toasted sourdough bread. I sometimes pair it with a simple side salad dressed with lemon vinaigrette or roasted baby potatoes for a more filling lunch.

Creative Ways to Present

For casual gatherings, I love scooping the salad into avocado halves for a fun and elegant presentation. It’s always a hit. Another favorite is serving it in little lettuce cups for a light appetizer or making mini open-faced sandwiches with cucumber slices and fresh herbs on top.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge and enjoy them the next day. The avocado may brown on top, but don’t worry—just scrape off the brown layer and add a quick spritz of lemon juice to bring it back to life. It’s still delicious, though best eaten within 48 hours.

Freezing

Freezing isn’t my favorite for this salad because avocado and eggs both change texture, but if you really want to freeze it, keep it separate and thaw gently in the fridge. Just know it could be a bit watery and less creamy on thawing.

Reheating

This egg salad is best served cold or at room temperature, so I don’t reheat it. If you want to take it off chill before serving, just let it sit out for about 10-15 minutes; it softens up beautifully without losing texture or flavor.

FAQs

Final Thoughts

This Herby Avocado Egg Salad Recipe has quickly become a staple in my kitchen because it’s fresh, easy, and just downright delicious. I love serving it whenever I want a quick lunch that’s a little different from the usual, and it’s always a crowd-pleaser. Give it a try—you’ll find it’s the perfect balance of creamy, tangy, and herbaceous, with comforting protein to keep you full and happy. Trust me, once you try this, you’ll keep coming back for more!

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