Avocado Egg Salad with Fresh Herbs Recipe
This creamy and vibrant Avocado Egg Salad is a healthy twist on the classic egg salad. Combining ripe avocado, hard-boiled eggs, Greek yogurt, fresh herbs, and a hint of lemon juice, it delivers a fresh, tangy flavor with a luscious texture. Perfect for a quick lunch or light dinner, it can be served on bread, wrapped in lettuce, or enjoyed on its own for a nutritious, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes (time to hard boil eggs)
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Ingredients
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, optional, to taste
- Extra virgin olive oil, small drizzle
To Serve
- Bread or lettuce wrap (ciabatta rolls recommended)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl. Immediately add the freshly squeezed lemon juice to prevent the avocado from browning. Use a fork to lightly mash the avocado, mixing it with the lemon juice until creamy but still slightly chunky.
- Mix the egg salad: To the mashed avocado, add the chopped hard-boiled eggs, Greek yogurt, finely chopped celery, shallot, parsley, and dill. Season the mixture with kosher salt, ground black pepper, and red pepper flakes if desired. Drizzle a small amount of extra virgin olive oil over the mixture, then gently fold all ingredients together until thoroughly combined but still chunky. Cover and refrigerate if not serving immediately.
- Serve: Garnish the avocado egg salad with additional fresh herbs like parsley and dill for an extra burst of flavor and color. Serve the salad as a filling in ciabatta rolls or other bread slices, accompanied by romaine lettuce leaves for crunch and freshness. Alternatively, enjoy the salad wrapped in romaine leaves for a low-carb option or serve it as is for a light and nutritious meal. Serve immediately for best texture and taste.
Notes
- Using lemon juice immediately after scooping the avocado helps prevent browning and preserves freshness.
- Hard boil eggs ahead of time to save prep time.
- Greek yogurt adds creaminess with less fat compared to mayonnaise.
- Fresh herbs like parsley and dill enhance flavor and freshness; adjust quantities to taste.
- Can be stored covered in the refrigerator for up to 2 days.
- Serve with ciabatta rolls or lettuce wraps for versatile dining options.
