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Herby Avocado Egg Salad (10-minute lunch!)

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 350
This quick and easy herby avocado egg salad is perfect for a healthy and delicious lunch. Ready in just 10 minutes, it's packed with flavor and nutrients!

Ingredients

Ingredients

  • 4 hard boiled eggs (chopped)
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup celery (finely chopped)
  • 1/4 cup fresh parsley (packed and chopped)
  • 1.5 tbsp dried dill (or 3 tbsp fresh)
  • 2 tbsp plain Greek yogurt (*)
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt (+ lots of freshly ground black pepper, to taste)
  • 2 small/mini ripe avocados ((heaping 3/4 cup avocado flesh))
  • 2 tbsp fresh lemon juice

Instructions 

  • Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt and pepper in a medium mixing bowl. Have your lemon juice ready to go.
  • Add avocado last and pour lemon juice on top right after. Use a fork to mash the mixture together. You want some avocado chunks versus puree so avoid over-mashing! Taste and adjust seasoning if needed (I add another pinch of salt). Dig in!
  • This is best enjoyed day of while it's bright green; but it'll still taste great the next 2 days (I tried it!) but it will have a layer of brown on top. Simply scrape any brown off the top and add a spritz of lemon to bring it back to life.

Notes

For a creamier salad, add an extra tablespoon of Greek yogurt.
Calories: 350kcal
Cost: $8
Course: Lunch
Cuisine: American
Keyword: Avocado