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
Scale
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.
