Description
A quick and satisfying lunch made with creamy avocados, protein-rich eggs, 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, chopped (packed)
- 1 1/2 tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt (can substitute with mayonnaise)
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt (adjust to taste)
- Freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Combine the chopped eggs, red onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and freshly ground black pepper in a medium mixing bowl. Stir well to combine.
- Prepare your fresh lemon juice and have it ready on the side.
- Slice the avocados in half, remove the pits, and scoop the flesh into the bowl. Pour the lemon juice over the avocados to prevent browning.
- Using a fork, gently mash the mixture together, aiming for a blend of creamy and chunky textures.
- Taste and adjust the seasoning, adding more salt or pepper as desired.
- Enjoy immediately, or cover and refrigerate for later!
Notes
This salad is versatile and can be served on toast, in lettuce cups, or with crackers. Store in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 186mg
Keywords: avocado salad, egg salad, quick lunch, healthy recipe, salad recipe