Creamy Avocado Egg Salad with Fresh Herbs Recipe
This creamy and nutritious Avocado Egg Salad combines the rich flavors of ripe avocados with perfectly cooked eggs, enhanced by fresh herbs and a hint of lemon. It's a perfect healthy option for sandwiches, wraps, or served over greens for a light meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Salad Base
- 8 eggs
- 2 ripe avocados, peeled, pitted, diced
- 1/4 cup Greek yogurt
- 2 teaspoons lemon juice
Flavorings & Herbs
- 1/2 red onion, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon salt, plus more as needed
- Black pepper, to taste
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then cover the pot and remove from heat. Let sit for 10-12 minutes to ensure hard-boiled eggs.
- Cool and peel eggs: Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes. Peel the shells off carefully and chop the eggs roughly.
- Prepare the avocado mixture: In a large mixing bowl, add the diced ripe avocados, Greek yogurt, and lemon juice. Mash together with a fork or potato masher until creamy but still slightly chunky.
- Add herbs and seasoning: Mix in the minced red onion, chopped parsley, chopped dill, salt, and black pepper into the avocado mixture. Stir thoroughly to combine flavors.
- Combine egg and avocado: Fold the chopped eggs gently into the avocado-herb mixture. Taste and adjust seasoning with more salt and pepper if needed.
- Chill and serve: Refrigerate the egg salad for at least 30 minutes to allow flavors to meld. Serve chilled on toast, in sandwiches, or as a topping for leafy greens.
Notes
- Use ripe avocados for the best creamy texture and flavor.
- Greek yogurt adds protein and tang while reducing fat compared to mayonnaise.
- Fresh herbs brighten the salad and enhance flavor complexity.
- Adjust lemon juice and salt according to your taste preference.
- This salad keeps well in the fridge for up to 2 days; store covered to prevent browning.
