Description
A delicious herby avocado egg salad that comes together in about 10 minutes, perfect for a quick lunch or dinner.
Ingredients
Scale
- 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
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Add the chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and pepper into a medium mixing bowl.
- Slice the lemons and squeeze the juice right into the bowl with the other ingredients.
- Add the avocado last to avoid it getting mushy, and pour the lemon juice on top to keep it green.
- Mash the mixture together with a fork, leaving some avocado chunks for texture.
- Taste the salad and adjust seasoning if necessary.
- Dig in and enjoy your egg salad!
Notes
This salad is best enjoyed the same day but will keep in the fridge for up to 2 days. If it turns brown, just scrape it off and add a spritz of lemon to freshen it up.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 250mg