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–+ servings

Herby Avocado Egg Salad

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This fresh twist on classic egg salad swaps mayo for creamy avocado and Greek yogurt and is packed with bright herbs. With crisp celery, zesty lemon juice, and plenty of parsley and dill, it’s full of refreshing and tangy notes. Ready in just ten minutes, this salad makes a satisfying, nourishing lunch or protein 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
  

For the Avocado Egg 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 and chopped
  • 1.5 tbsp dried dill or 3 tbsp fresh
  • 2 tbsp plain Greek yogurt *
  • 1 tsp Dijon mustard
  • 0.5 tsp kosher salt + lots of freshly ground black pepper, to taste
  • 2 small or mini ripe avocados heaping 3/4 cup avocado flesh
  • 2 tbsp fresh lemon juice

Equipment

  • Medium mixing bowl
  • Chef's knife
  • Cutting board
  • Fork
  • Airtight container for storage

Method
 

  1. In a medium mixing bowl, combine the chopped eggs, red onion, celery, parsley, dill, Greek yogurt, Dijon mustard, kosher salt, and plenty of black pepper. Keep the lemon juice handy.
  2. Add the avocado to the bowl, immediately pouring the lemon juice over it. Mash the ingredients together gently with a fork, leaving some visible chunks of avocado for texture. Taste and adjust salt if needed.
  3. Serve the salad right away for the brightest color and best flavor.
  4. For storage, keep the salad in an airtight container in the refrigerator. It’s best enjoyed the same day while vibrant green, but will still taste good for up to 2 days despite some browning on top. If needed, scrape off any browned layer and add a fresh squeeze of lemon juice before serving.

Nutrition

Calories: 485kcal

Notes

You can substitute vegan mayo for the Greek yogurt for a dairy-free version—add extra lemon juice to boost the tang. The celery adds a nice crunch, but you can skip it if you don’t have any on hand. For freshest color, serve the salad right after preparing. It keeps in the fridge for up to 2 days, but press plastic wrap onto the surface to limit browning. Scrape off any browned top layer before eating leftovers, and add a squeeze of lemon to refresh flavor. This salad doesn't freeze well; enjoy fresh for best results.

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