This herby avocado egg salad is a fast, fresh, and satisfying meal that comes together in just minutes. Creamy avocado replaces heavy mayonnaise, while Greek yogurt adds a light tang and smooth texture. Bright lemon juice, bold Dijon mustard, and fresh herbs transform simple ingredients into a flavorful lunch that feels nourishing and indulgent at the same time. Perfect for busy days, this recipe delivers balanced nutrition without sacrificing taste.
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Ingredients
- 4 hard-boiled eggs, chopped
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery (optional)
- ¼ cup fresh parsley, chopped and packed
- 1½ tablespoons dried dill (or 3 tablespoons fresh dill)
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 2 small ripe avocados (about ¾ cup mashed flesh)
- 2 tablespoons fresh lemon juice
Instructions for Herby Avocado Egg Salad
- Add chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and pepper to a medium mixing bowl.
- Cut the avocados in half, scoop out the flesh, and add it to the bowl last.
- Immediately drizzle the lemon juice over the avocado to maintain freshness.
- Use a fork to gently mash and mix everything together, leaving some avocado chunks for texture.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or chill briefly before enjoying.
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Pro Tips
- Mash lightly to keep the salad creamy yet chunky
- Add lemon juice right after the avocado to preserve color
- Use fresh herbs when possible for the brightest flavor
- Chill for 10 minutes if you prefer a firmer texture
Why This Recipe Works
- Ready in just 10 minutes
- Uses wholesome, simple ingredients
- Naturally creamy without heavy mayonnaise
- Packed with protein, healthy fats, and fresh herbs
- Versatile for meals, snacks, or meal prep
Substitutions & Variations
- Dairy-Free: Replace Greek yogurt with vegan mayo or omit entirely
- Extra Crunch: Add diced cucumber or radish
- More Protein: Mix in extra egg whites
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeño
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Best prepared fresh, but can be made a few hours in advance
- Storage: Store in an airtight container in the refrigerator for up to 2 days
- Tip: If browning occurs, remove the top layer and refresh with lemon juice
- Reheating: Not recommended—serve chilled or at room temperature
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Serving Ideas for Herby Avocado Egg Salad
- Spread on whole-grain toast
- Serve with multigrain crackers
- Scoop into lettuce cups
- Spoon over mixed greens
- Enjoy with fresh vegetables for dipping
Nutrition (Per Serving Estimate)
- Calories: ~280
- Protein: ~13g
- Carbohydrates: ~12g
- Fat: ~21g
- Fiber: ~6g
Values are estimates and may vary based on ingredients used.
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Frequently Asked Questions
Can I make this avocado egg salad ahead of time?
Yes, but it’s best enjoyed the same day for optimal color and freshness.
How do I keep avocado egg salad from turning brown?
Lemon juice helps slow oxidation. Store tightly sealed.
Is this recipe keto-friendly?
Yes, it is naturally low in carbohydrates.
Can I skip the celery?
Absolutely. It’s optional and only adds crunch.
What herbs work best?
Parsley and dill are ideal, but chives also work well.
This herby avocado egg salad is a quick, flavorful solution for easy lunches and light meals. With fresh herbs, creamy avocado, and bold citrus notes, it proves that simple ingredients can deliver big results. Give it a try and enjoy a wholesome meal in minutes.
Herby Avocado Egg Salad
Equipment
- medium mixing bowl
- fork for mashing and mixing
- cutting board
- knife
- measuring spoons and cups
Ingredients
- 4 hard-boiled eggs, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery (optional)
- 1/4 cup fresh parsley, chopped and packed
- 1 1/2 tbsp dried dill (or 3 tablespoons fresh dill)
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt, plus more to taste
- freshly ground black pepper, to taste
- 2 small ripe avocados (about 3/4 cup mashed flesh)
- 2 tbsp fresh lemon juice
Instructions
- Add chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, salt, and pepper to a medium mixing bowl.
- Cut the avocados in half, scoop out the flesh, and add it to the bowl last.
- Immediately drizzle the lemon juice over the avocado to maintain freshness.
- Use a fork to gently mash and mix everything together, leaving some avocado chunks for texture.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve immediately or chill briefly before enjoying.
Notes
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