Description
A delightful mix of creamy avocados and hearty hard-boiled eggs, this salad combines fresh herbs and crunchy vegetables for a nutritious and flavorful dish.
Ingredients
Scale
- 2 ripe avocados (peeled, deseeded, and chopped)
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 8 hard-boiled eggs (peeled and chopped)
- 1/2 cup celery (finely chopped)
- 1/2 small red onion (chopped)
- 1 teaspoon stone-ground mustard
- 1 tablespoon dill (chopped)
- 1 tablespoon green onion (chopped)
- 1/4 teaspoon kosher salt (or to taste)
- Ground black pepper (to taste)
- 1/2 teaspoon paprika (sweet or smoked)
- Chopped chives and green onion (for garnish)
Instructions
- Mash the ripe avocados with fresh lemon juice in a medium bowl.
- Stir in the mayonnaise and Greek yogurt until smooth.
- Chop the hard-boiled eggs into 1/4-inch pieces and add them to a large bowl.
- Fold in the celery, red onion, dill, and green onion gently.
- Add the creamy avocado mixture to the egg salad and mix to combine.
- Taste the mixture and adjust salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes.
- Garnish with chives, green onions, and a sprinkle of paprika before serving.
Notes
Make-ahead tip: This salad stores well in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 180mg