Meet your new favorite lunch: Herbaceous Avocado Egg Salad. This recipe combines creamy avocados with fresh herbs to elevate the classic egg salad. It's a vibrant twist perfect for any season.
Eggs provide the protein backbone of this salad, bringing that classic eggy richness. Avocados add creamy texture and healthy fats, making the salad extra satisfying. Fresh herbs like parsley and dill introduce a burst of flavor that feels fresh and bright. Greek yogurt replaces mayo, adding creaminess and a subtle tang without the heaviness. A touch of Dijon mustard and lemon juice gives the salad a zesty punch, while sea salt and black pepper season it perfectly. Finally, red onion adds a crunchy, pungent bite that balances the creaminess.
This avocado egg salad shines when served on a bed of mixed greens for a light lunch. For a heartier option, pile it high on whole grain bread with tomato slices and lettuce for a satisfying sandwich. Want to add a little heat? A dash of hot sauce or a sprinkle of red pepper flakes will do the trick.
Start by placing six large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once it boils, turn off the heat, cover the saucepan, and let the eggs sit for 10 minutes. This method ensures perfectly cooked eggs without the risk of overcooking.
While the eggs are lounging, prepare a bowl of ice water. After the 10 minutes are up, drain the hot water from the saucepan and gently transfer the eggs to the ice bath. Let them chill out for about 5 minutes. This quick cool-down makes peeling easier and prevents that pesky green ring from forming around the yolk.
Once cooled, peel the eggs and give them a rough chop. You’re aiming for bite-sized pieces, so they mix well but still stand out in the salad.
Next, grab a large bowl and mash two medium avocados with a fork until creamy. It’s okay if there are a few small chunks left — they add texture. To this, add the chopped eggs, 1/4 cup of fresh parsley, 1/4 cup of fresh dill, 1/4 cup of Greek yogurt, 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Mix everything until well combined. The goal is a harmonious blend, so take your time to get it just right.
Finally, fold in 1/4 cup of finely chopped red onion. Be gentle here; you want to keep those onion pieces intact for their crunchy texture.
You can serve this herb-infused mixture immediately as a salad, or go the sandwich route by spreading it onto slices of whole grain bread. Either way, it’s a delightful meal!
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