Herbaceous Avocado Egg Salad

Discover the delightful twist of our Herbaceous Avocado Egg Salad, a perfect blend of creamy avocados and fresh herbs, ideal for health-conscious food lovers seeking a refreshing and nutritious meal option.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

6 large eggs

2 medium avocados, peeled and pitted

1/4 cup fresh parsley, chopped

1/4 cup fresh dill, chopped

1/4 cup Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup red onion, finely chopped

4 slices whole grain bread (optional)

Instructions

1. Place eggs in a saucepan and cover with cold water, bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.

2. Drain the eggs and transfer to a bowl of ice water, allowing to cool for 5 minutes. Peel the eggs and chop them into bite-sized pieces.

3. In a large bowl, mash the avocado with a fork until creamy.

4. Add chopped eggs, parsley, dill, Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper to the mashed avocado, and mix until well combined.

5. Fold in the red onion gently to maintain a chunky texture.

6. Serve immediately as a salad, or spread onto whole grain bread slices for a sandwich.

Storage

Store in an airtight container in the refrigerator for up to 2 days.

Reheating

Best enjoyed cold, but can be brought to room temperature for 10 minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.