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–+ servings
Herby Avocado Egg Salad

Herby Avocado Egg Salad for a Refreshing, Quick Meal

Herby Avocado Egg Salad is a quick, flavorful meal full of creamy avocados and protein-packed eggs, perfect for busy days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Eggs hard-boiled
  • 1 large Avocado ripe
  • 1/2 cup Greek Yogurt or vegan mayo
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Dijon Mustard or yellow mustard
  • 1/4 cup Fresh Herbs e.g., parsley, dill, or chives
  • 1/4 cup Red Onion finely chopped
  • to taste Salt
  • to taste Pepper
Extra Touches
  • 1/2 cup Celery optional, diced
  • 1/4 cup Chopped Jalapeños optional
  • 2 tablespoons Sweet Relish optional

Equipment

  • Instant Pot

Method
 

Preparation Steps
  1. Start by hard boiling your eggs in an Instant Pot on manual for 4 minutes with a natural release for another 4 minutes.
  2. Once cooled, peel the eggs and chop them into bite-sized pieces.
  3. Slice the avocado in half, remove the pit, and mash the flesh into the mixing bowl with the chopped eggs.
  4. Add Greek yogurt to the bowl and mix well until combined.
  5. Stir in lemon juice and Dijon mustard to combine flavors.
  6. Fold in the red onion and fresh herbs, combining gently.
  7. Season with salt and pepper to taste.
  8. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1cupCalories: 270kcalCarbohydrates: 15gProtein: 10gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 186mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 12mgCalcium: 60mgIron: 2mg

Notes

Best served fresh, but can be stored for up to 2 days in the fridge.

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