Description
A creamy and flavorful salad made with ripe avocados, hard-boiled eggs, and fresh herbs. Ideal for quick lunches or brunch gatherings.
Ingredients
Scale
- 4 hard boiled eggs, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1/4 cup fresh parsley, packed and chopped
- 1 1/2 tbsp dried dill (or 3 tbsp fresh)
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt + lots of freshly ground black pepper, to taste
- 2 small/mini ripe avocados (approximately 3/4 cup avocado flesh)
- 2 tbsp fresh lemon juice
Instructions
- Gather all your ingredients and place the chopped eggs, red onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and pepper into a medium mixing bowl.
- Add the avocado last and pour the fresh lemon juice on top to prevent browning. Using a fork, mash the mixture together, ensuring some avocado chunks remain for texture.
- Taste and adjust seasoning as needed. Enjoy fresh or store in the fridge for up to two days, scraping off any brown layer before serving.
Notes
Best consumed fresh to maintain vibrant color. Take care to mix the lemon juice with avocado right away to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 150mg