Ridiculously delish 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 nostalgic egg salad is everything I ever want in a lunch–super fast, super tasty, and super nourishing (hello, healthy fats, veg and protein!).
Bonus points for meeting my flavor trifecta standards, AKA plenty of acid, herbs and salt (duh). I make egg salad all the time for lunch so it blew my mind that the only recipe on here for it is my quite retro avocado chickpea egg salad. No longer!
I’m partial to hard boiling my eggs in the Instant Pot for a hands off situation and I swear they’re WAY easier to peel that way. Try it and tell me you’re not converted.
Revelations from recipe testing
- The herbs make this. Most avocado egg salad recipes don’t call for parsley but I love the flavor + pop of green. And it’s divine with the dill! I didn’t have fresh dill (which is a crime) but by all means, use fresh dill if you have it. Hopt tip: Keep it in a jar of water in the fridge and it’ll last for weeks.
- I developed this recipe with 2 small avocados, like the mini kind. If yours are regular, I recommend measuring our the flesh to make sure you have the rifht amount so the ratios are right.
- This egg salad is BRIGHT, and that’s by design. If you don’t like tang, you can tone down the lemon juice. But the punchy pop of flavor is so divine.
- The second time I tested this recipe, I used 1 tbsp vegan mayo instead of yogurt and it worked just fine if you’re looking for a dairy-free mod!
- I tested this without Dijon and thought it was missing oomph. Don’t skip it!
- I could take or leave the celery, tbh. I kept it in because I appreciate the crunch so I don’t feel like I’m eating dip for lunch, ya know? Plus, more veggies. (But don’t run to the store for it.)
Let’s make it!
Now tell me this isn’t your new favorite lunch!
Herby Avocado Egg Salad (10-minute lunch!)
-
Prep Time:
10 minutes -
Cook Time:
0 minutes -
Total Time:
10 minutes -
Yield:
2 servings 1x -
Category:
Burgers and Sandwiches -
Method:
No Cook -
Cuisine:
American -
Diet:
Vegetarian
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
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. If you want to eat the next day, you can 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 ½ 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!
