Herby Avocado Egg Salad
A vibrant twist on classic egg salad featuring fresh herbs and creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 4 boiled eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, chopped
- Salt and pepper to taste
- Lemon juice (to taste)
Instructions
- Start by boiling the eggs. Place them in a pot of cold water, bring to a boil, and then let them simmer for about 10-12 minutes. Once done, cool them under cold water and peel.
- While the eggs are cooling, cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork, adding salt, pepper, and a squeeze of lemon juice to taste.
- Chop the cooled eggs into small pieces and add them to the bowl with the mashed avocado.
- Stir in the mayonnaise, Greek yogurt, dill, and chives until well combined.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
- Serve on bread, lettuce wraps, or enjoy it straight from the bowl. It’s best served immediately but can also sit for a few hours in the fridge.
Notes
Make sure the avocado is ripe and soft for a creamy texture. Store in an airtight container and consume within 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 370mg