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Herby Avocado Egg Salad

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A quick and flavorful salad combining creamy avocados and seasoned hard-boiled eggs, perfect for a satisfying lunch.

Ingredients

Scale
  • 4 hard boiled eggs, chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup fresh parsley, packed and chopped
  • 1 1/2 tbsp dried dill (or 3 tbsp fresh)
  • 2 tbsp plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt + lots of freshly ground black pepper, to taste
  • 2 small ripe avocados (heaping 3/4 cup avocado flesh)
  • 2 tbsp fresh lemon juice

Instructions

  1. Gather your ingredients: Place the chopped eggs, onion, celery, parsley, dill, yogurt, Dijon mustard, salt, and pepper into a medium mixing bowl.
  2. Prepare for the avocado: Keep your lemon juice nearby and use it immediately after cutting the avocados to prevent browning.
  3. Add the avocado to the bowl and pour the fresh lemon juice over it.
  4. Mash the mixture together with a fork, leaving some avocado chunks intact.
  5. Taste and adjust seasonings as necessary.
  6. Enjoy immediately for the best flavor and color.

Notes

This salad is best enjoyed right away, but leftovers can be stored in an airtight container for up to two days.

Nutrition

Find it online: https://thestationrecipes.com/herby-avocado-egg-salad-quick-10-minute-lunch/

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