Description
A fresh, creamy, and satisfying egg salad made with avocado, herbs, and Greek yogurt, ready in just 10 minutes.
Ingredients
Scale
- 3 large eggs, hard-boiled and chopped
- 1 ripe avocado, diced
- 2 tbsp Greek yogurt or a small dollop of mayo (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh herbs (dill, parsley, or a mix)
- 1 small shallot or 1 tbsp red onion, finely minced
- Salt and pepper, to taste
- Pinch of smoked paprika or a dash of hot sauce, optional
- Greens or bread for serving
Instructions
- Boil and cool the eggs (if you don’t have pre-boiled eggs).
- Chop the eggs and place them in a medium bowl.
- Dice the avocado and add it to the eggs right away. Squeeze lemon over the avocado.
- Add yogurt, herbs, and onion. Mix gently until the salad looks creamy but still chunky.
- Taste and season with salt, pepper, and smoked paprika.
- Serve on toasted sourdough, in a wrap, or over a bed of greens.
Notes
Great for meal prep, but store avocado separately to avoid browning.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 210mg