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Herby Avocado Egg Salad

A vibrant and creamy egg salad mixed with fresh herbs and avocado, perfect for a quick and delicious lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 hard-boiled eggs, chopped
  • 1/4 cup finely chopped red onion Adds a nice crunch
  • 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 Gives a creamy touch
  • 1 tsp Dijon mustard Adds a nice tang
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 2 small/mini ripe avocados (heaping 3/4 cup smashed) Use fresh avocados
  • 2 tbsp fresh lemon juice Prevents avocado from browning

Method
 

Preparation
  1. Get a medium mixing bowl ready. Toss in the chopped eggs, red onion, celery, parsley, dill, yogurt, Dijon, and the salt and pepper. Mix it all up until colorful and fresh.
  2. Cut the avocados in half, scoop out the flesh, and add it into the mix. Pour the lemon juice on top right after to prevent browning and mash with a fork until it's a bit chunky.
  3. Taste and adjust the seasoning by adding more salt if necessary.
  4. Serve immediately or store it with lemon juice on top to maintain freshness. Enjoy your Herby Avocado Egg Salad!

Notes

Best when eaten the same day. If stored, can last for two days in the fridge; just scrape off any browning and add more lemon juice.