Description
A quick, nutritious, and satisfying egg salad with creamy avocado and fresh herbs. Perfect for lunch or a light dinner.
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
- Freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Place the chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
- Add the avocado last and pour the lemon juice on top right after.
- Use a fork to mash the mixture together, aiming for some avocado chunks.
- Taste and adjust seasoning if needed.
- Dig in! This salad is best enjoyed fresh.
Notes
Use ripe avocados for optimal creaminess, and adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 370mg