The sun shines through the kitchen window, illuminating a vibrant bowl of Herby Avocado Egg Salad, ready in just 10 minutes. This recipe combines the creaminess of avocados and Greek yogurt with the heartiness of hard-boiled eggs, making it a perfect lunch option that’s both satisfying and refreshing.
This recipe is for anyone looking for a quick and delicious meal idea. It’s perfect for busy weekdays or a leisurely weekend brunch. Though best enjoyed the day it’s made, this salad can be stored in the fridge for up to two days, with a little care to keep it looking fresh.
Why You’ll Love This Recipe
- This salad is loaded with fresh herbs for a vibrant flavor.
- The creamy avocado offers a delightful texture contrast to the eggs.
- It’s ready in just 10 minutes, making it super convenient.
- You can easily customize it with your favorite add-ins or spices.
What You’ll Need
Gather these ingredients to whip up your Herby Avocado Egg Salad.
For the Salad
- 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 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
For the Dressing
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt + lots of freshly ground black pepper, to taste
- 2 tbsp fresh lemon juice
*Greek yogurt adds creaminess, or you can use mayo.
Substitutions & Swaps
- Use green onions instead of red onion.
- Swap avocado for mashed chickpeas for a vegan option.
- Fresh dill can be replaced with dill seasoning.
- Substitute lemon juice with lime juice for a different flavor.
How to Make It
Start making this delightful salad in just a few simple steps.
Combine the Salad Ingredients
Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
Add Avocado
Add avocado last and pour lemon juice on top right after. Use a fork to mash the mixture together. You want some avocado chunks versus puree, so avoid over-mashing!
Taste and Adjust
Taste and adjust seasoning if needed (I add another pinch of salt).
Serve Immediately
Dig in! This salad is best enjoyed the same day while it’s bright green and fresh.
How to Store It
Fridge: Use an airtight container; lasts 2 days.
Freezer: No, the texture won’t hold up well.
Reheat: N/A, best served cold.
Tips for Best Results
- Use perfectly ripe avocados to enhance the creaminess.
- Don’t over-mash to maintain some avocado texture.
- Taste before serving to perfect the seasoning.
- Add extra herbs for a more vibrant flavor.
Serving Suggestions
- Pair it with whole-grain toast for a filling lunch.
- Serve it as a light dinner with a side salad.
- Enjoy it as a packed lunch for picnics or work.
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