Herby Avocado Egg Salad
This herby avocado egg salad is a quick and nourishing lunch made with creamy avocado, protein-rich eggs, fresh herbs, and bright lemon juice. Greek yogurt and Dijon mustard add tangy depth while keeping the texture light and satisfying.
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
Use ripe but firm avocados for the best texture. Mash lightly to keep the salad creamy yet chunky. Add lemon juice immediately after cutting the avocado to prevent browning. Chill for 10 minutes if you prefer a firmer texture. Best enjoyed fresh.