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Herby Avocado Egg Salad

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A quick and nutritious lunch packed with protein from eggs and healthy fats from avocados.

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 + lots of freshly ground black pepper, to taste
  • 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
  • 2 tbsp fresh lemon juice

Instructions

  1. Gather all your ingredients. Make sure you have everything within reach for an easy cooking process.
  2. Combine the chopped hard-boiled eggs, finely chopped red onion, finely chopped celery, chopped fresh parsley, dried dill, plain Greek yogurt, Dijon mustard, kosher salt, and a generous amount of freshly ground black pepper in a medium mixing bowl.
  3. Prepare your lemon juice. This step is crucial since you’ll want to add it right after you mash the avocados.
  4. Add the two small ripe avocados to the bowl and mash them with a fork, aiming for a mix of creamy and chunky textures.
  5. Pour the lemon juice over the mashed avocado to add flavor and prevent browning.
  6. Taste your egg salad and adjust the seasoning with more salt or black pepper as needed.
  7. Enjoy right away or store properly to enjoy later. Remember to scrape off any brown bits and add lemon juice to refresh if stored.

Notes

This salad is best enjoyed fresh but can last up to 3 days in the refrigerator. For a creamier texture, increase the amount of Greek yogurt.

Nutrition

Keywords: egg salad, avocado salad, quick lunch, healthy recipe

Find it online: https://dishfoody.com/herby-avocado-egg-salad-10-minute-lunch/