Herby Avocado Egg Salad
A creamy and vibrant salad combining avocados, eggs, and fresh herbs for a delightful lunch that embodies simplicity and freshness.
Ingredients
Main Ingredients
- 4 pieces 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
- 1.5 tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt *
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt plus freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
Preparation
- Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
- Add avocado last and pour lemon juice on top right after to keep the avocado bright and fresh.
- Using a fork, mash the mixture together, ensuring to leave some avocado chunks for texture.
- Taste and adjust seasoning if needed, usually by adding another pinch of salt.
- Dig in! This salad is best enjoyed the same day.
Notes
Store leftovers in an airtight container in the refrigerator; it's best consumed within two days. For meal prep, mix all ingredients except avocado and lemon juice ahead of time.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 15gProtein: 8gFat: 25gSaturated Fat: 3gSodium: 300mgFiber: 7gSugar: 1g
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