Description
Ridiculously good avocado egg salad starring creamy avocado and kiss of Greek yogurt in lieu of mayo. Plenty of lemon juice, punchy Dijon, and fresh herbs bring this healthy egg salad life (and set it apart from the rest)! Devour with multigrain crackers, veggies, on toast, or over greens.Low maintenance lunch is served!
This recipe makes 2 heaping cups.
Ingredients
Units
Scale
- 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
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. 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!
- Storage: This is best enjoyed day of while it's bright green; but it'll still taste great the next 2 days (I tried it!) but it will have 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.
Notes
Hard boiling eggs: I love to make these in the Instant Pot since they peel so nicely. Place trivet in bottom of IP and add 1 1/2 cups water. Place eggs on trivet. Cook on Manual for 4 minutes. Let pressure release naturally for 4 minutes, then release remaining pressure. Place in an ice bath.
Dairy free: Sub 1 tbsp vegan mayo or simply omit!