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Herby Avocado Egg Salad

Herby Avocado Egg Salad: A Creamy Twist for Your Lunch Joy

Herby Avocado Egg Salad is a creamy, nutritious twist on a classic dish, perfect for quick lunches.
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Prep Time 10 minutes
Cook Time 4 minutes
Cooling Time 5 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large eggs hard-boiled
  • 1 medium avocado ripe
  • 1/2 cup Greek yogurt
  • 2 tablespoons lemon juice or lime juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh herbs e.g., parsley, dill
For Serving
  • 4 slices whole-grain toast
  • 1 head lettuce for wraps
  • 1 cup multigrain crackers

Equipment

  • Instant Pot

Method
 

Step-by-Step Instructions
  1. Prepare Eggs: Hard-boil your eggs using an Instant Pot. Add 1 cup of water, place eggs on trivet, seal lid, and cook on Manual for 4 minutes.
  2. Mash Avocado: While eggs cool, slice and mash the avocado in a bowl until smooth.
  3. Mix Ingredients: Once eggs are cool, peel and chop them. Add to the avocado with Greek yogurt, lemon juice, Dijon mustard, red onion, and fresh herbs. Stir gently.
  4. Season: Fold mixture carefully; season with salt and pepper to taste.
  5. Serve: Enjoy the salad over greens, on toast, or with crackers.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 186mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and let the salad chill before serving. Consume within 2 days for optimal freshness.

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