Avocado Egg Salad with Fresh Herbs and Crunch Recipe
Introduction
This Avocado Egg Salad is a creamy, fresh twist on the classic egg salad, combining ripe avocado and tangy Greek yogurt for extra flavor and richness. It’s easy to prepare and perfect for a quick lunch or light dinner wrapped in lettuce or served on your favorite bread.
Ingredients
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt
- Ground black pepper
- Red pepper flakes (optional)
- Extra virgin olive oil
- Bread or lettuce wrap (ciabatta rolls recommended)
- Romaine lettuce leaves
Instructions
- Step 1: Slice the avocado in half and remove the pit. Scoop the flesh into a medium mixing bowl and immediately add the lemon juice to prevent browning. Lightly mash the avocado and lemon juice together with a fork until creamy but still slightly chunky.
- Step 2: Add the chopped hard boiled eggs, Greek yogurt, finely chopped celery, shallot, parsley, and dill to the bowl. Season with a pinch of kosher salt, ground black pepper, and red pepper flakes if using. Drizzle in a little olive oil and mix gently until all ingredients are combined.
- Step 3: If not serving right away, cover the salad and refrigerate until ready to use. To serve, top with extra fresh herbs and enjoy on its own, wrapped in lettuce leaves, or spread on bread. For sandwiches, add romaine lettuce and top with the other bread half before serving.
Tips & Variations
- For extra creaminess, add a little more Greek yogurt or a splash of olive oil while mixing.
- Try swapping dill and parsley for chives or basil for a different herb flavor.
- Use whole grain or sourdough bread for an added texture and flavor boost in sandwiches.
- If you prefer a spicier kick, mix in a pinch of smoked paprika or cayenne pepper along with the red pepper flakes.
Storage
Store the avocado egg salad covered in an airtight container in the refrigerator for up to 2 days. Because avocado browns over time, it’s best eaten fresh. Before serving leftovers, give it a gentle stir and add a sprinkle of lemon juice to brighten it back up if needed. Avoid freezing, as the texture will change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use mayonnaise instead of Greek yogurt?
Yes, mayonnaise can be used for a richer and creamier texture, though Greek yogurt adds a nice tang and lowers the fat content. Feel free to use whichever you prefer or a combination of both.
How do I keep the avocado from browning?
The key is to toss the mashed avocado immediately with lemon juice, as the acidity slows down browning. Also covering and refrigerating the salad helps maintain its fresh color.
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Avocado Egg Salad with Fresh Herbs and Crunch Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This creamy and flavorful Avocado Egg Salad combines ripe avocado, hard-boiled eggs, Greek yogurt, fresh herbs, and a zesty lemon juice dressing, creating a nutritious and delicious twist on traditional egg salad. Perfect as a sandwich filling or a light salad served on lettuce wraps.
Ingredients
Main Ingredients
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt, to taste
- Ground black pepper, to taste
- Red pepper flakes, optional and to taste
- Extra virgin olive oil, small drizzle
For Serving
- Bread or lettuce wrap (Ciabatta rolls recommended)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Use a metal spoon to scoop the flesh into a medium mixing bowl. Immediately add the lemon juice to the avocado to prevent browning. Use a fork to lightly mash the avocado with the lemon juice until creamy but still slightly chunky.
- Mix the egg salad: To the mashed avocado, add the coarsely chopped hard-boiled eggs, Greek yogurt, finely chopped celery, shallot, parsley, and dill. Season the mixture with a good pinch of kosher salt, ground black pepper, and optional red pepper flakes for a touch of heat. Drizzle in a small amount of extra virgin olive oil and mix all ingredients together until well combined. For best flavor, cover and refrigerate if not serving immediately.
- Serve: Garnish the egg salad with additional fresh parsley and dill. Serve the salad on its own, wrapped in romaine lettuce leaves for a low-carb option, or spread onto sliced ciabatta rolls to make a flavorful sandwich. Add extra romaine lettuce inside the sandwich for added crunch and freshness. Serve immediately for optimal taste and texture.
Notes
- Use fresh lemon juice to prevent the avocado from browning and add brightness to the salad.
- Greek yogurt adds creaminess while reducing the fat content compared to mayonnaise.
- Hard boil eggs carefully to avoid green rings and ensure a tender yolk.
- Adjust seasoning to taste, especially salt and red pepper flakes.
- This egg salad can be made ahead and refrigerated for up to 2 days, but it’s best enjoyed fresh.
- Optional: Add a teaspoon of Dijon mustard for extra tang if desired.
- For a dairy-free version, substitute Greek yogurt with vegan yogurt or additional avocado.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (for hard boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Avocado egg salad, healthy egg salad, avocado recipes, easy salad, lunch ideas, low fat salad, Greek yogurt egg salad
