Name: Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 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; Freshly ground black pepper, to taste; 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh); 2 tbsp fresh lemon juice

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If you’re on the lookout for a quick, nourishing, and flavorful lunch that feels like a warm hug in a bowl, then this Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe is your new best friend. Creamy avocado meets perfectly cooked eggs, vibrant fresh herbs, and a zing of lemon, making a salad that’s both satisfying and bright. It’s ridiculously easy to whip up, uses simple ingredients, and adds a splash of freshness to an ordinary egg salad you might have tried before. Once you try this version, you’ll wonder how you ever settled for anything less.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled texture, filled with separate layers of ingredients ready to mix. At the bottom left, there is a layer of chopped boiled eggs with yellow yolks and white edges. To the right of the eggs, there are small pieces of light green celery. Above the celery, a large portion of mashed avocado in bright green rests in a clumpy texture. Near the top-middle of the bowl, a pile of dark green dried herbs is present. To the left of the herbs, small pieces of chopped red onion with purple and white colors are visible. Scattered throughout are white creamy dollops of mayonnaise with a little brown ground pepper on top. The overall look is fresh and colorful, showing different textures and colors full of ingredients. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but each plays a crucial role in making this salad shine. From the creamy texture of ripe avocado to the aromatic pop of fresh herbs, every component adds to the taste, texture, and visual appeal of your final dish.

4 hard boiled eggs, chopped: The protein-packed base that gives the salad its hearty texture and rich flavor.
1/4 cup finely chopped red onion: Adds a gentle, sharp bite that balances the creaminess.
1/4 cup finely chopped celery: Delivers a fresh, crisp crunch for texture contrast.
1/4 cup fresh parsley, packed and chopped: Brings earthiness and lush green color to brighten the bowl.
1 1/2 tbsp dried dill (or 3 tbsp fresh): Provides a fragrant, herbaceous lift that awakens the palate.
2 tbsp plain Greek yogurt: Keeps the salad creamy while adding a subtle tang and reducing heaviness.
1 tsp Dijon mustard: Injects a hint of sharpness to deepen the flavor profile.
1/2 tsp kosher salt + freshly ground black pepper, to taste: Essential for seasoning and enhancing every ingredient’s natural flavor.
2 small/mini ripe avocados (about 3/4 cup avocado flesh): The star ingredient that replaces mayo with luscious creaminess and healthy fats.
2 tbsp fresh lemon juice: Adds brightness and helps keep the avocado from browning too quickly.

How to Make Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe

Step 1: Combine the Base Ingredients

Start by placing the chopped hard boiled eggs, red onion, celery, fresh parsley, and dill into a medium mixing bowl. Stir them gently to mix the flavors together while keeping the beautiful colors intact. This mix already smells fresh and inviting, setting the stage for a delightful salad.

Step 2: Add Creamy Elements and Seasoning

Next, add the plain Greek yogurt, Dijon mustard, kosher salt, and a generous amount of freshly ground black pepper. These ingredients bind the salad and balance out the richness with subtle tang and spice. Mix these gently but thoroughly, ensuring every piece gets a lovely coating without smashing the eggs.

Step 3: Incorporate Avocado and Lemon Juice

Add the chunks of ripe avocado last, then immediately pour the fresh lemon juice over the entire mixture. Using a fork, gently mash the salad together, leaving some chunks of avocado intact for texture. The lemon juice not only brightens the flavor but also slows any browning of the avocado, keeping your salad looking appetizing.

Step 4: Taste and Adjust Seasoning

Give your creation a taste test. You might find a pinch more salt or pepper makes it perfect for your palate. This step personalizes your salad and ensures every bite bursts with flavor. Now, dig in!

How to Serve Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe

A white bowl filled with a chunky green dip made from chopped herbs, small pieces of white egg, and bits of red onion, topped with small green parsley leaves and black pepper specks. The bowl sits in the center of a round white plate with a speckled rim, surrounded by light brown hexagon crackers and fresh pale green celery sticks, with a gold spoon resting inside the bowl. The plate is placed on a white marbled surface with a part of a lemon visible at the corner photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes elevate this egg salad effortlessly. Sprinkle a little extra chopped parsley, a dusting of dill, or a light crack of black pepper on top. A few thin lemon wedges on the side can add a burst of color and an option for an extra squeeze of citrus if desired.

Side Dishes

This salad plays wonderfully alongside crunchy toast, crispy crackers, or tucked into a soft pita pocket for a light lunch. Pairing it with a side of fresh greens or even a vibrant tomato salad balances the creaminess and adds more dimension to your meal.

Creative Ways to Present

Try serving this Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe in avocado halves for a visually stunning, gluten-free option. Or spoon it onto cucumber rounds for a delightful appetizer. For something heartier, layer it in a sandwich with leafy greens, or serve it atop mixed greens as a protein-packed salad.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. Because of the avocado, it’s best enjoyed within two days. Expect the surface to turn slightly brown, but don’t worry—just scrape off the top and add a sprinkle of lemon juice to refresh its bright flavor and appearance.

Freezing

Freezing this salad is not recommended. The avocado and Greek yogurt will lose their creamy texture and become watery upon thawing, which detracts from the salad’s pleasant mouthfeel.

Reheating

This salad is best served cold or at room temperature. The flavors mellow and meld beautifully if left out for a few minutes before serving, but avoid reheating to maintain the fresh, vibrant qualities of the herbs and avocado.

FAQs

Can I use mayonnaise instead of Greek yogurt?

Absolutely! While Greek yogurt keeps the salad lighter and adds tang, mayonnaise will provide a richer, creamier texture if that’s your preference. Feel free to adjust based on what you enjoy most.

How do I know when the eggs are perfectly hard boiled?

For perfectly hard boiled eggs, cook them in boiling water for about 9 to 12 minutes. Cooling them quickly in ice water after boiling prevents a green ring and makes peeling easier.

Can I substitute fresh herbs for dried?

Yes, but keep in mind that dried herbs are more concentrated, so you’ll want to use about half the amount compared to fresh to avoid overpowering the salad. Fresh herbs deliver the brightest flavor and appearance.

What’s the best way to avoid the avocado turning brown?

The lemon juice in this recipe is key to preventing browning. Add it right after you mix in the avocado and store the salad with a tight lid. If browning does occur, just scrape off the top layer before serving.

Can this recipe be doubled or tripled?

Definitely! This recipe scales up easily, so it’s perfect for meal prep or gathering a few friends for a quick lunch. Just be mindful of the avocado’s freshness and consume within a day or two for best taste.

Final Thoughts

There’s something truly satisfying about a quick lunch that feels homemade, fresh, and full of flavor, and the Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe checks all those boxes beautifully. It’s creamy yet light, zesty yet comforting, and packed with wholesome ingredients you can feel great about. Give it a try the next time you need a fast lunch that doesn’t sacrifice taste—and prepare to fall in love with this delightful twist on a classic!

Egg Salad with Avocado and Fresh Herbs in 10 Minutes Recipe

Ingredients You’ll Need