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Herby Avocado Egg Salad

A quick, delicious, and nutritious salad packed with hard-boiled eggs, ripe avocados, and fresh herbs, perfect for lunch or light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Light Dinner, Lunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large 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 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt Plus lots of freshly ground black pepper, to taste
  • 2 small ripe avocados (heaping 3/4 cup avocado flesh)
  • 2 tbsp fresh lemon juice

Method
 

Preparation
  1. Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt, and pepper in a medium mixing bowl.
  2. Have your lemon juice ready to go.
  3. Add avocado last and pour lemon juice on top right after.
  4. Use a fork to mash the mixture together, keeping some avocado chunks for texture.
  5. Taste and adjust seasoning, adding a pinch of salt if needed.

Notes

Best enjoyed the day it's made, but can be stored for up to two days. To keep it fresh, store in an airtight container in the refrigerator. Scrape off any brown spots and add a spritz of lemon juice to revive flavor.