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Herby avocado egg salad served in a bowl with fresh herbs

Herby Avocado Egg Salad

A quick, delicious, and healthy lunch option combining creamy avocado and hearty eggs, perfect for busy weekdays or leisurely weekends.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Egg Salad Base
  • 4 pieces hard-boiled eggs, chopped Serves as the foundation of the salad.
  • 1/4 cup finely chopped red onion Adds crunch and flavor.
  • 1/4 cup finely chopped celery Adds crunch.
  • 1/4 cup fresh parsley, packed and chopped Enhances flavor.
  • 1 1/2 tbsp dried dill (or 3 tbsp fresh) Adds fragrance to the salad.
Creamy Elements
  • 2 tbsp plain Greek yogurt Adds creaminess.
  • 1 tsp Dijon mustard
Seasoning
  • 1/2 tsp kosher salt Season to taste.
  • freshly ground black pepper To taste, adds flavor.
Avocado
  • 2 small/mini ripe avocados, cubed Adds creaminess and richness.
  • 2 tbsp fresh lemon juice Prevents browning.

Method
 

Preparation
  1. Begin by placing the chopped hard-boiled eggs in a medium-sized mixing bowl.
  2. Add the finely chopped red onion, celery, chopped parsley, and dill to the bowl.
  3. Incorporate the Greek yogurt and Dijon mustard into the mixture.
  4. Sprinkle in the kosher salt and freshly ground black pepper, then stir gently to combine.
  5. Cube the ripe avocados, add to the mixture, and pour lemon juice on top.
  6. Use a fork to mash everything together, leaving some avocado chunks for texture.
  7. Taste the salad and adjust the seasoning as needed.
  8. Serve immediately or store for later, best consumed within the first day.

Notes

Use fresh ingredients for the best flavor. Avoid over-mashing the avocado to add texture.