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–+ servings
Herby Avocado Egg Salad

Delicious Herby Avocado Egg Salad for a Quick Healthy Lunch

This Herby Avocado Egg Salad is a quick and healthy lunch option that's packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 4 minutes
Cooling Time 5 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pcs Eggs Hard-boiled, prepared in the Instant Pot for ease.
  • 1 medium Avocado Ripe for best texture.
  • 1/4 cup Greek Yogurt Or use 1 tbsp of vegan mayo for a dairy-free option.
  • 1 tbsp Lemon Juice Can substitute with lime juice.
  • 1 tbsp Dijon Mustard Yellow mustard can be used if needed.
  • 2 tbsp Fresh Herbs e.g., parsley, dill; can use other herbs based on preference.

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. Hard boil the eggs using your preferred method. I recommend the Instant Pot: cook on Manual for 4 minutes, then perform a natural pressure release for easy peeling.
  2. Cool and chop the eggs once they’re cooked. Peel the shells off and chop the eggs into small pieces, ensuring they’re cool to prevent sticking.
  3. Mash the avocado in a mixing bowl until smooth and creamy. Add Greek yogurt, lemon juice, Dijon mustard, and diced fresh herbs. Mix thoroughly until everything is well combined.
  4. Fold in the chopped eggs gently, being careful not to over-mix.
  5. Season the egg salad with salt and pepper to taste.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 14gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 186mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad is great served immediately, but letting it chill in the fridge allows flavors to meld beautifully.

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