Delighting in a vibrant, creamy egg salad that’s bursting with flavor and a touch of freshness can brighten up any lunch hour. This Herby Avocado Egg Salad takes just 10 minutes to whip up, combining rich avocados with protein-packed hard-boiled eggs for a nourishing meal. It’s perfect for anyone looking to add a nutritious twist to their midday routine and is particularly effective thanks to its well-balanced flavors and textures.
This recipe is ideal for busy individuals seeking a quick and healthful lunch option or anyone entertaining friends with a light meal. Best enjoyed fresh, you can make this salad ahead of time and store it for up to two days. Just remember it may develop a bit of surface discoloration, but it will still taste great!
Why You’ll Love This Recipe
- Creamy, luscious texture from the avocado enhances traditional egg salad.
- The fresh herbs bring a vibrant flavor that wakes up the palate.
- Quick to prepare, making it an excellent last-minute lunch solution.
- Easily customizable with your favorite herbs and spices.
What You’ll Need
Gather these ingredients to create your herby avocado egg salad.
For the Salad
- 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)
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
For the Dressing
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- Lots of freshly ground black pepper, to taste
*Greek yogurt can be swapped for sour cream.
Substitutions & Swaps
- Swap dill for thyme or basil.
- Use any type of onion you prefer.
- Replace Greek yogurt with mayonnaise if desired.
- Omit celery for a simpler texture.
How to Make It
Follow these easy steps to create your salad.
1. Combine ingredients.
Place chopped eggs, red onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and black pepper in a medium mixing bowl.
2. Add avocados.
Add your avocado last, pouring the fresh lemon juice over the top right afterward. Use a fork to mash the mixture together, leaving some avocado chunks for texture.
3. Taste and adjust.
Taste your egg salad and adjust the seasoning if needed. You may want to add another pinch of salt.
4. Serve immediately.
Enjoy your herby avocado egg salad immediately for the best flavor and color.
How to Store It
Fridge: Keep for up to 2 days in a sealed container.
Freezer: No, the texture changes after freezing.
Reheat: Not applicable; serve cold.
Tips for Best Results
- Be careful not to over-mash the avocado for a chunky texture.
- Use fresh herbs for the best flavor impact.
- Serve immediately after preparation to maintain the bright green hue.
- A spritz of lemon juice can revive colors if stored overnight.
Serving Suggestions
- Pair with whole-grain toast for a satisfying lunch.
- Serve atop a bed of mixed greens for a refreshing salad.
- Enjoy with crackers for a delightful snack.
