Herby Avocado Egg Salad
A delightful twist on classic egg salad with creamy avocados and fresh herbs, perfect for lunch or brunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
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
- Combine the chopped hard-boiled eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and black pepper in a medium mixing bowl.
- Carefully chop the avocados and add them to your mixture.
- Pour lemon juice over the avocados to prevent browning.
- Using a fork, gently mash everything together, leaving some avocado chunks intact for delightful texture.
- Taste your salad and adjust the seasoning if needed.
- Serve immediately for the freshest flavor!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Remove any browning before serving again.
Find it online: https://breakfastrecip.com/herby-avocado-egg-salad/