As a busy mom, there are always a million things to juggle between school schedules, work commitments, and after-school activities. Just the other day, my kids asked for something fresh and flavorful for lunch, and I was stumped. Then it hit me – why not whip up a delicious Herby Avocado Egg Salad? It’s quick to prepare, packed with nutrients, and absolutely satisfying. With the addition of fresh herbs and tangy Greek yogurt, this salad becomes a family favorite that leaves everyone asking for more. If you’re looking for a versatile recipe, this one is perfect for lunch or even as a light dinner option! Plus, if you enjoy avocados like I do, you might want to check out our keto avocado egg salad for additional inspiration.
WHY MAKE THIS RECIPE
This Herby Avocado Egg Salad is a top choice for a variety of reasons. First of all, it’s incredibly quick to make, taking only about 10 minutes from start to finish! That’s something I appreciate when time is limited. The combination of eggs and avocados makes for a healthy meal that’s high in protein and healthy fats, keeping you full and energized. It’s also customizable! You can add extra ingredients based on what you have on hand or your family’s preferences. Plus, it’s a great way to introduce your kids to wholesome eating while still enjoying delicious flavors.
HOW TO MAKE Herby Avocado Egg Salad (10-minute lunch!)
Making Herby Avocado Egg Salad is as simple as it gets. Start by gathering all your ingredients, including the hard-boiled eggs, fresh herbs, and ripe avocados. Begin by chopping the eggs and placing them in a mixing bowl, followed by finely chopping your veggies and herbs. Next, you’ll mix everything with some Greek yogurt, a touch of Dijon mustard, and fresh lemon juice. The avocados should be added last, and you’ll want to mash everything together just enough to combine the flavors while still keeping some chunks for texture. This dish is best served fresh but can also be stored to enjoy later.
INGREDIENTS
4 hard boiled eggs, chopped,
1/4 cup finely chopped red onion,
1/4 finely chopped celery,
1/4 cup fresh parsley, packed and chopped,
1 1/2 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.
DIRECTIONS
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 the day of while it’s bright green; but it’ll still taste great for the next 2 days (I tried it!). However, it will develop 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.
HOW TO SERVE Herby Avocado Egg Salad (10-minute lunch!)
Herby Avocado Egg Salad is incredibly versatile in how you can serve it. It can be enjoyed on a bed of greens for a salad, inside a delicious whole-grain wrap, or even as a sandwich filling. I love to pair it with whole grain crackers for a crunchy contrast. This salad also offers an element of fun when served in lettuce wraps, creating a low-carb option that’s both tasty and nutritious.
HOW TO STORE Herby Avocado Egg Salad (10-minute lunch!)
If you happen to make a larger batch of Herby Avocado Egg Salad, storing it properly is essential to keep it fresh. I recommend keeping it in an airtight container in the refrigerator. It’s best enjoyed within two days, as avocados tend to brown. If you notice any brown spots forming, just scrape them off and squeeze a little more lemon juice to brighten it up again.
TIPS TO MAKE Herby Avocado Egg Salad (10-minute lunch!)
For the best results when making your Herby Avocado Egg Salad, consider using really ripe avocados, as they will mash more easily and yield a creamier texture. You can also experiment with different herbs – fresh dill is wonderful, but cilantro or basil can add a different flavor profile. If you’re looking for a heartier salad, try adding some cooked chicken or canned tuna to the mix. Just make sure to adjust the seasoning after incorporating any additional ingredients. For a fun twist, consider adding nuts or seeds for crunch.
VARIATION
For those who want to change things up, consider trying an avocado tuna egg salad variation which combines the savory flavors of tuna with creamy avocado. This variation is not only delicious but retains all the health benefits of both main ingredients.
FAQS
- Can I use different types of mustard in this recipe?
- Absolutely! You can use yellow mustard, spicy mustard, or even omit it if you’re not a fan.
- How do I know when my avocados are ripe?
- Ripe avocados should give slightly when you press them. If they’re hard, they need a few more days to ripen.
- Can I make this salad ahead of time?
- You can make it ahead of time, but it’s best enjoyed fresh to retain its bright green color. Store it in the fridge for up to two days.
Conclusion
This Herby Avocado Egg Salad serves as a fantastic and healthy lunch option that doesn’t compromise on flavor. If you’re looking for another delicious recipe that uses egg and avocado, you might enjoy this Herby Avocado Egg Salad (10-minute!) from Hummusapien. It’s a perfect way to introduce fresh ingredients into your family’s diet without spending too much time in the kitchen!
Herby Avocado Egg Salad
Ingredients
Method
- 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, keeping some avocado chunks for texture.
- Taste and adjust seasoning, adding a pinch of salt if needed.
