Go Back
undefined

Creamy Herby Avocado Egg Salad in Just 10 Minutes

A quick and healthy twist on classic egg salad with creamy avocado and fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Cooling Time 5 minutes
Total Time 19 minutes
Servings: 2 servings
Course: Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 whole Avocado Use ripe avocados for the best flavor.
  • 4 large Hard-Boiled Eggs Cooking in an Instant Pot makes peeling easier.
  • 1/4 cup Greek Yogurt Substitute with vegan mayo for a dairy-free version.
  • 1 tablespoon Lemon Juice Freshly squeezed is preferred.
  • 1 teaspoon Dijon Mustard Can be adjusted or omitted based on preference.
  • 1/4 cup Fresh Herbs Use any combination like parsley or dill.
  • 1/4 cup Red Onion Can be replaced with green onions for a milder flavor.
  • to taste Salt
  • to taste Pepper

Equipment

  • Instant Pot
  • mixing bowl
  • Fork
  • knife

Method
 

Steps
  1. Begin by hard-boiling the eggs using your Instant Pot. Set it to the Manual setting for 4 minutes, then allow the pressure to release naturally for 4 minutes. Transfer the eggs to an ice bath for about 5 minutes to cool.
  2. Once the eggs are cool, gently tap them on a hard surface and peel them under cold running water. Chop the eggs into bite-sized pieces.
  3. Scoop the ripe avocado into a medium mixing bowl and mash it with a fork to your desired creaminess.
  4. Add the chopped hard-boiled eggs, Greek yogurt, lemon juice, Dijon mustard, diced red onion, and fresh herbs to the bowl. Mix gently to combine.
  5. Season with salt and pepper to taste, mixing gently to maintain the creamy texture.
  6. Serve immediately on toast, with crackers, or over fresh greens.

Notes

Best enjoyed fresh; store in an airtight container in the fridge and consume within 1-2 days for optimal freshness.