Description
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!
Ingredients
Scale
- 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!