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–+ servings

Herby Avocado Egg Salad

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This creamy, vibrant egg salad swaps mayonnaise for ripe avocado and Greek yogurt, making it both nostalgic and lighter. Fresh parsley and dill add a punch of herby flavor, while lemon juice keeps everything bright. Ready in just 10 minutes, it's perfect as a quick lunch or a satisfying, protein-packed snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Main Course, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Salad
  • 4 hard boiled eggs chopped
  • 0.25 cup red onion finely chopped
  • 0.25 cup celery finely chopped
  • 0.25 cup fresh parsley packed, chopped
  • 1.5 tbsp dried dill or 3 tbsp fresh
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt
  • freshly ground black pepper to taste
  • 2 small ripe avocados heaping ¾ cup avocado flesh, use small or mini avocados
  • 2 tbsp fresh lemon juice

Equipment

  • Medium mixing bowl
  • Fork
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, combine the chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, kosher salt, and plenty of black pepper. Prepare your lemon juice before proceeding.
  2. Add the avocado to the bowl and immediately drizzle with the lemon juice. Using a fork, gently mash and toss everything together until creamy, leaving some avocado chunks for texture. Adjust salt and pepper to taste.
  3. Serve right away for the most vibrant color. If storing, keep leftovers in the refrigerator: the salad will be freshest on the first day, but can be eaten up to 2 days later. Expect some browning on top; scrape away the top layer and add more lemon juice to refresh if needed.

Nutrition

Calories: 485kcal

Notes

This egg salad is best eaten the same day while the avocado is still bright green, but it's perfectly tasty up to 2 days later—the top layer may brown, so just scrape it off and add a bit of lemon juice before serving. For a dairy-free version, you can substitute vegan mayo for the Greek yogurt. If you don’t have celery, you can leave it out; the salad will still have great flavor. Serve this on toast, in a bowl with veggies, or in lettuce wraps for a light meal.

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