Avocado Egg Salad with Greek Yogurt and Fresh Herbs Recipe
This Avocado Egg Salad recipe offers a fresh and healthy Mediterranean twist on traditional egg salad sandwiches by replacing mayonnaise with creamy avocado and tangy Greek yogurt. Easily prepared in under 20 minutes, it’s perfect for a light lunch served over lettuce or between slices of your favorite bread.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American, Mediterranean
- Diet: Gluten Free
Ingredients
For the Avocado Egg Salad
- 1 large ripe avocado
- 1 lemon, juiced
- 3 large eggs, hard boiled and coarsely chopped
- 3 tbsp Greek yogurt
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1/3 cup chopped parsley, plus more for serving
- 1/3 cup chopped dill, plus more for serving
- Kosher salt, to taste
- Ground black pepper, to taste
- Red pepper flakes or Aleppo pepper, optional
- Extra virgin olive oil, a small drizzle
For Serving
- Bread or lettuce wrap (ciabatta rolls recommended)
- Romaine lettuce leaves
Instructions
- Prep the avocado: Slice the avocado in half and remove the pit. Scoop the flesh into a medium mixing bowl using a metal spoon, then immediately add the lemon juice to prevent browning. Lightly mash the avocado with a fork until creamy but still chunky to retain texture.
- Mix the egg salad: Add the coarsely chopped hard-boiled eggs, Greek yogurt, finely chopped celery, shallot, parsley, and dill to the mashed avocado. Season with kosher salt, ground black pepper, and red pepper flakes if using. Drizzle a small amount of extra virgin olive oil over the mixture and stir gently until everything is well combined. Cover and refrigerate if not serving immediately.
- Serve: Garnish the avocado egg salad with extra fresh herbs. Serve it on its own, wrapped in lettuce leaves, or as a sandwich by spreading the salad on sliced bread, topping with romaine lettuce leaves, and closing with the other bread half. Serve immediately for best freshness.
Notes
- Leftovers and Storage: Store avocado egg salad tightly sealed in the refrigerator for up to 2 nights for best taste and freshness.
- Texture Tip: Avoid over-mashing the avocado. Aim for a creamy yet chunky consistency to help hold the salad together without turning it into a puree.
- Ingredient Suggestions: Use quality extra virgin olive oil and fresh Mediterranean herbs to enhance the flavor profile.
