Description
A quick and delicious twist on classic egg salad featuring creamy avocados and fresh herbs.
Ingredients
Scale
- 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 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 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. This keeps the avocado bright and fresh.
- Using a fork, mash the mixture together, avoiding over-mashing to keep some avocado chunks. The texture should be creamy yet retain some character.
- Taste and adjust seasoning as needed. There’s always room to personalize it slightly based on your palate.
- Enjoy fresh; can keep in the refrigerator for two days but may brown on top.
Notes
For best results, use fresh ingredients and store the salad properly to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 280mg