A moment of pure bliss awaits as you take your first bite of a creamy, herby avocado egg salad that bursts with freshness. This Herby Avocado Egg Salad is a quick, 10-minute lunch that seamlessly combines the richness of avocado and the heartiness of hard-boiled eggs. It works beautifully as a light meal that can be slathered on whole-grain bread or enjoyed straight from the bowl.
This recipe is perfect for those busy days when you need something nutritious yet satisfying. Ideal for lunch, it also holds up well in the fridge, making it a great make-ahead option for your week.
Why You’ll Love This Recipe
- It comes together in just 10 minutes, perfect for a quick lunch.
- The combination of creamy avocado and crisp veggies provides delightful textures.
- Dried dill or fresh parsley elevate the flavor profile with minimal effort.
- It stays delicious for up to two days, making leftovers easy to enjoy.
What You’ll Need
Gathering the right ingredients is key. Here’s what you’ll need:
For the Salad
- 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 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
For the Dressing
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt + lots of freshly ground black pepper, to taste
*Use a dairy-free yogurt for a vegan option.
Substitutions & Swaps
- Plain yogurt can replace Greek yogurt.
- Use sub with any fresh herbs you like.
- Swap celery with chopped cucumber if preferred.
- Any mustard can be a substitute for Dijon.
How to Make It
Here’s how to whip up this scrumptious salad:
Combine Ingredients
Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
Add Avocado
Add avocado last and pour lemon juice on top right after. Use a fork to mash the mixture together. You want some avocado chunks versus puree, so avoid over-mashing! Taste and adjust seasoning if needed (I add another pinch of salt).
Serve
Dig in! This is best enjoyed the day of while it’s bright green; it will still taste great for the next two days, though it may have a layer of brown on top. Simply scrape any brown off and add a spritz of lemon to bring it back to life.
How to Store It
Fridge: Enjoy within 2 days in an airtight container.
Freezer: No, the texture doesn’t hold well.
Reheat: N/A; it’s best served cold.
Tips for Best Results
- Use ripe avocados for the creamiest texture.
- Adjust the seasoning according to your taste preferences.
- For added crunch, consider mixing in chopped nuts or seeds.
- Serve it chilled to enhance its refreshing quality.
Serving Suggestions
- Pair with whole-grain toast or crackers for a delightful crunch.
- Serve alongside a fresh green salad for a complete meal.
- Use as a filling for lettuce wraps for a low-carb option.
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