Avocado Egg Salad
, Serves 4
A creamy egg salad where mashed avocado and Greek yogurt replace mayo, brightened with lemon and fresh herbs.
| 1 large ripe avocado | Mash avocado with lemon juice | Add eggs, yogurt, celery, shallot & herbs | Season, drizzle oil & mix | Top with herbs; serve in bread or lettuce |
| 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 | ||||
| Ground black pepper | ||||
| Red pepper flakes (optional) | ||||
| Extra virgin olive oil | ||||
| Bread or lettuce wrap (ciabatta rolls) | ||||
| Romaine lettuce leaves |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.