Description
This Herby Avocado Egg Salad is a quick and nutritious lunch option that combines creamy avocado, hard boiled eggs, fresh herbs, and tangy Greek yogurt for a flavorful and satisfying meal. Ready in just 10 minutes, it’s perfect for a light, healthy bite packed with protein and healthy fats.
Ingredients
Units
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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 dill)
- 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
- Combine Ingredients: Place chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium mixing bowl. Have the lemon juice ready nearby.
- Add Avocado and Lemon Juice: Add the avocado flesh to the bowl last and immediately pour the lemon juice on top. This helps prevent the avocado from browning and adds a fresh citrusy tang.
- Mash Together: Use a fork to gently mash the mixture together. Aim for chunky avocado pieces rather than a smooth puree to maintain texture. Avoid over-mashing for the best consistency.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning if needed, adding more salt or pepper to your preference. Serve immediately for best freshness and enjoy!
Notes
- Hard Boiling Eggs: Making hard boiled eggs in an Instant Pot yields perfectly peelable eggs. Place a trivet in the bottom, 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 remaining pressure. Immediately transfer eggs to an ice bath.
- Dairy-Free Option: Substitute 1 tbsp vegan mayo or omit the yogurt entirely if you want a dairy-free version.
- Storage: Best eaten the same day to enjoy the bright green color. Salad can be kept up to 2 days refrigerated but will develop a brown layer on top. Simply scrape off the brown layer and add a spritz of lemon juice to refresh.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg
