Creamy, zesty, and packed with fresh herbs—this avocado egg salad is a bright, healthy twist on a classic. Made with Greek yogurt instead of mayo, it’s light, flavorful, and ready in minutes
Quick Info :
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 2 servings (makes about 2 heaping cups)
- Difficulty: Easy
- Diet: Vegetarian
This herby avocado egg salad is a quick, no-cook recipe perfect for busy weekdays. It’s creamy without being heavy, thanks to avocado and a touch of Greek yogurt. Enjoy it on toast, with crackers, or over greens for an easy, satisfying meal.
- Ready in just 10 minutes—perfect for quick lunches
- Made with Greek yogurt instead of mayo for a lighter option
- Packed with fresh herbs, lemon, and Dijon for bold flavor
- No cooking required (if eggs are prepped ahead)
- Versatile—great on toast, crackers, veggies, or greens
Ingredients Needed
- 4 hard boiled eggs, chopped
- ¼ cup finely chopped red onion
- ¼ finely chopped celery
- ¼ cup fresh parsley, packed and chopped
- 1 ½ tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- ½ tsp kosher salt + lots of freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping ¾ cup avocado flesh)
- 2 tbsp fresh lemon juice
Ingredient Notes
- Greek yogurt adds creaminess in place of mayo
- Fresh lemon juice helps keep the avocado bright and fresh
- For dairy-free: substitute 1 tbsp vegan mayo or simply omit the yogurt
How to Make It
- In a medium mixing bowl, combine 4 chopped hard boiled eggs, ¼ cup red onion, ¼ cup celery, ¼ cup parsley, and 1 ½ tbsp dried dill (or 3 tbsp fresh).
- Add 2 tbsp Greek yogurt, 1 tsp Dijon mustard, ½ tsp kosher salt, and freshly ground black pepper to taste.
- Have 2 tbsp fresh lemon juice ready. Add 2 small ripe avocados (heaping ¾ cup flesh) to the bowl last.
- Immediately pour the lemon juice over the avocado.
- Use a fork to mash everything together. Keep some chunks for texture—avoid over-mashing into a puree.
- Taste and adjust seasoning if needed (add another pinch of salt if desired). Serve and enjoy!
- Add avocado last and toss with lemon juice right away to prevent browning
- Mash gently to keep a chunky, satisfying texture
- Taste before serving and adjust salt as needed
- Use ripe avocados for the best creamy consistency
- Fresh herbs and lemon juice bring the salad to life—don’t skip them
- Over-mashing the avocado into a paste instead of keeping chunks
- Adding avocado too early without lemon juice, which can cause browning
- Under-seasoning—this recipe benefits from proper salt and pepper
- Using underripe avocados that won’t mash properly
- Avocado replaces mayo for a naturally creamy base
- Greek yogurt adds a tangy, lighter texture
- Lemon juice keeps the avocado fresh and adds brightness
- Dijon mustard and herbs create a bold, balanced flavor
Serving Suggestions + Easy Variations
Serving Suggestions
- Spread on multigrain toast
- Serve with crackers or fresh veggies
- Spoon over greens for a light salad
Easy Variations
- Use fresh dill instead of dried (as listed in ingredients)
- Adjust seasoning with extra salt or pepper to taste
- Best enjoyed the day it’s made while bright green
- Can be stored for up to 2 days in the fridge
- A brown layer may form—simply scrape it off
- Add a spritz of lemon juice to refresh before serving
Common Questions
How do I keep avocado egg salad from turning brown?
Add lemon juice right after adding the avocado and store properly. Scrape off any browned layer before serving.
Can I make this dairy-free?
Yes! Substitute 1 tbsp vegan mayo or omit the yogurt entirely.
What’s the best way to cook the eggs?
You can hard boil them in an Instant Pot: add 1 ½ cups water and cook on Manual for 4 minutes, then natural release for 4 minutes before cooling in an ice bath.
Conclusion
Give this fresh and creamy avocado egg salad a try—you might never go back to the classic version! Don’t forget to leave a comment or rating if you loved it.
PrintHerby Avocado Egg Salad
Creamy, zesty, and packed with fresh herbs—this avocado egg salad is a bright, healthy twist on a classic. Made with Greek yogurt instead of mayo, it’s light, flavorful, and ready in minutes!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Ingredients
- 4 hard boiled eggs, chopped
- ¼ cup finely chopped red onion
- ¼ finely chopped celery
- ¼ cup fresh parsley, packed and chopped
- 1 ½ tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt*
- 1 tsp Dijon mustard
- ½ tsp kosher salt + lots of freshly ground black pepper, to taste
- 2 small/mini ripe avocados (heaping ¾ cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- In a medium mixing bowl, combine 4 chopped hard boiled eggs, ¼ cup red onion, ¼ cup celery, ¼ cup parsley, and 1 ½ tbsp dried dill (or 3 tbsp fresh).
- Add 2 tbsp Greek yogurt, 1 tsp Dijon mustard, ½ tsp kosher salt, and freshly ground black pepper to taste.
- Have 2 tbsp fresh lemon juice ready. Add 2 small ripe avocados (heaping ¾ cup flesh) to the bowl last.
- Immediately pour the lemon juice over the avocado.
- Use a fork to mash everything together. Keep some chunks for texture—avoid over-mashing into a puree.
- Taste and adjust seasoning if needed (add another pinch of salt if desired). Serve and enjoy!