If you are looking for a delightful and nutritious lunch or snack that comes together in a flash, the Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe is exactly what you need. This vibrant salad combines creamy avocado, perfectly cooked eggs, and a garden-fresh medley of herbs that lift the flavors to a new level. Not only does it burst with freshness and creaminess, but it’s also packed with protein and healthy fats, making it as satisfying as it is easy to whip up. Whether you’re rushing between meetings or craving something wholesome and flavorful, this recipe never disappoints.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one brings a unique touch—texture, brightness, or color—to the salad, making it more than just a typical egg salad. The balance of creamy avocado, crunchy celery, and tangy herbs makes every bite interesting and delicious.
- 4 hard boiled eggs, chopped: The star ingredient that adds richness and protein, perfectly cooked for the ideal texture.
- 1/4 cup finely chopped red onion: Adds a mild sharpness and a lovely pop of color to the mix.
- 1/4 cup finely chopped celery: Brings a fresh, crisp crunch that contrasts beautifully with the creamy components.
- 1/4 cup fresh parsley, packed and chopped: Gives a bright, herbal freshness that lifts the entire salad.
- 1 1/2 tbsp dried dill (or 3 tbsp fresh): Dill is essential here for its light, slightly citrusy flavor that complements avocado and eggs perfectly.
- 2 tbsp plain Greek yogurt: Adds creaminess with a subtle tang while keeping the salad light and healthy.
- 1 tsp Dijon mustard: Brings a gentle kick and depth without overpowering the other flavors.
- 1/2 tsp kosher salt: Enhances and balances all the ingredients.
- Freshly ground black pepper, to taste: Adds a little warmth that ties everything together.
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh): Creamy, buttery texture that makes this egg salad extra luscious and nutritious.
- 2 tbsp fresh lemon juice: A bright splash of acidity that prevents browning and wakes up all the flavors.
How to Make Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe
Step 1: Combine the Main Ingredients
Start by placing your finely chopped hard-boiled eggs, red onion, celery, fresh parsley, and dill into a mixing bowl. These layers of texture and flavor set the foundation for the salad’s character. Adding everything in at once makes this super easy but also ensures each ingredient’s freshness is captured.
Step 2: Add Greek Yogurt and Dijon Mustard
Stir in the Greek yogurt and Dijon mustard next. This mixture adds creaminess without the heaviness of mayonnaise and a subtle hint of tang that elevates the overall flavor. Season with kosher salt and freshly ground black pepper to taste, balancing the savory notes.
Step 3: Incorporate Avocado and Lemon Juice
The avocado is added last alongside fresh lemon juice. This is crucial because the lemon juice keeps the avocado from browning and adds a zesty brightness. Using a fork, gently mash the ingredients—make sure not to puree it. Leaving small avocado chunks lets the salad have delightful bursts of buttery texture in every bite.
Step 4: Taste and Adjust
Give your egg salad a quick taste test and add more salt, pepper, or lemon juice if needed. This step lets you personalize the salad, ensuring it’s perfectly suited to your palate before serving or storing.
How to Serve Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe
Garnishes
Simple garnishes like extra sprigs of fresh parsley or dill not only add charm but also enhance the fresh herbal notes. A light drizzle of olive oil or a sprinkle of smoked paprika can add an unexpected flair and make your salad look irresistibly inviting.
Side Dishes
This egg salad pairs wonderfully with lightly toasted whole-grain bread or crunchy crackers for a quick meal. For a lighter option, serve it over mixed greens or stuffed inside a ripe tomato. It’s versatile enough to be a nourishing snack or a satisfying lunch.
Creative Ways to Present
Consider serving the salad in ripe avocado halves for an Instagram-worthy presentation that’s as tasty as it looks. You can also stuff it into mini pita pockets or even roll it up inside a whole wheat tortilla with some fresh lettuce for a fresh twist on wraps.
Make Ahead and Storage
Storing Leftovers
Keep your egg salad fresh by storing it in an airtight container in the refrigerator. Because of the avocado, it’s best enjoyed within 2 days. If you notice any browning on top, simply scrape off the top layer and add a little extra lemon juice to revive its freshness before serving again.
Freezing
Due to the creamy texture of avocado and yogurt, this salad does not freeze well. Freezing would alter the texture and quality, so it’s best to prepare it fresh each time or plan to consume leftovers quickly.
Reheating
This egg salad is meant to be served cold or at room temperature. Reheating can negatively affect both texture and flavor, so just take it out of the fridge about 10 minutes before eating to let it warm up slightly for the best experience.
FAQs
Can I use mayonnaise instead of Greek yogurt?
Yes, you can substitute mayonnaise if you prefer a richer and creamier texture. However, Greek yogurt keeps the salad lighter and adds a lovely tang that complements the avocado and herbs beautifully.
How do I prevent the avocado from browning?
The fresh lemon juice in this recipe helps prevent browning by slowing oxidation. Be sure to add the lemon juice immediately after adding the avocado and store the salad in an airtight container to keep it vibrant.
What herbs work best in this egg salad?
Fresh parsley and dill are classic choices here because they bring brightness and freshness. You can experiment with chives or tarragon as well for a slightly different herbal twist.
Can I prepare the eggs ahead of time?
Absolutely! Boil and chop the eggs ahead of time and store them in the refrigerator until you’re ready. This makes the entire salad come together even faster, perfect for meal prepping or busy days.
Is this recipe suitable for a keto diet?
Definitely! With the healthy fats from avocado and protein from eggs, this salad fits perfectly into a low-carb, ketogenic lifestyle.
Final Thoughts
There’s something so comforting yet refreshing about the Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe. It’s quick enough for busy days but rich in flavor and nutrients that make you feel good. Whether you’re feeding yourself or loved ones, this salad is bound to become a favorite go-to that brings a smile to your face with every bite. Give it a try—you’ll wonder how you ever made egg salad without avocado and herbs!
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Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A quick and refreshing egg salad recipe combining creamy avocado, fresh herbs, and zesty lemon juice. Ready in 10 minutes, this nutritious dish is perfect for a light lunch or snack with a vibrant, healthy twist on traditional egg salad.
Ingredients
Egg Salad Base
- 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 dill)
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
Avocado and Dressing
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Combine Ingredients: Place the chopped hard-boiled eggs, finely chopped red onion, celery, fresh parsley, dried dill, Greek yogurt, Dijon mustard, kosher salt, and freshly ground black pepper into a medium mixing bowl. Have the fresh lemon juice ready for the next step.
- Add Avocado and Lemon Juice: Add the avocado chunks last and immediately pour the fresh lemon juice over the mixture. Using a fork, gently mash the ingredients together, making sure to leave some avocado chunks to maintain texture rather than creating a puree.
- Taste and Adjust Seasoning: Taste the egg salad and adjust the seasoning as needed, adding extra salt or pepper if desired. The lemon juice adds brightness to the salad.
- Serve or Store: Enjoy the salad fresh for the best flavor and vibrant green color. If storing, keep refrigerated and consume within 2 days. If browning appears on top, scrape off the layer and add a spritz of lemon juice to refresh the salad before serving.
Notes
- Use fresh lemon juice to prevent avocado browning and add brightness.
- Do not over-mash the avocado to keep some texture in the salad.
- Consume within 2 days for the best flavor and freshness.
- Scrape off browned top layer and add lemon juice if stored longer.
- Hard boil eggs ahead of time to save preparation time.
