Description
A creamy and bright avocado egg salad loaded with fresh herbs and flavor, perfect for a quick lunch.
Ingredients
Scale
- 4 hard boiled eggs, chopped
- 2 small ripe avocados, heaping 3/4 cup avocado flesh
- 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
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
- 2 tbsp fresh lemon juice
Instructions
- Start by filling a medium pot with water and bring it to a boil to make hard boiled eggs if you haven’t already.
- Chop the cooled hard boiled eggs and add them to a medium mixing bowl.
- Add the chopped red onion, celery, parsley, and dill to the bowl.
- Stir in the Greek yogurt, Dijon mustard, kosher salt, and plenty of freshly ground black pepper.
- Add avocado last and pour the lemon juice over it right away to slow browning.
- Use a fork to mash the mixture together, leaving some avocado chunks for texture.
- Taste and adjust seasoning; add another pinch of salt or more lemon if it needs brightness.
- Serve immediately for the brightest color and freshest taste.
Notes
Use very ripe avocados for the creamiest texture. Fresh lemon juice keeps the color bright and lifts the flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 210mg