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Egg Avocado Greek Yogurt Salad

Egg Avocado Greek Yogurt Salad

Discover your new go-to lunch or light dinner with this unbelievably simple Egg Avocado Greek Yogurt Salad recipe. Combining the creamy richness of avocado with the protein-packed goodness of Greek yogurt and eggs, this dish offers a satisfying and healthy meal solution that’s ready in minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Light Dinner, Lunch, Salad
Cuisine: N/A
Ingredients Method Notes

Ingredients
  

  • 4 large hard-boiled eggs peeled and roughly chopped
  • 1 ripe avocado pitted, peeled, and diced
  • 1/2 cup plain Greek yogurt full-fat or 2% recommended for creaminess
  • 1 tablespoon fresh lemon juice
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
  • 1 tablespoon chopped fresh chives plus extra for garnish
  • to taste salt
  • to taste freshly ground black pepper

Method
 

  1. In a medium-sized mixing bowl, gently combine the chopped hard-boiled eggs and the diced avocado. Be careful not to mash the avocado too much at this stage; you want some distinct pieces for texture.
    4 large hard-boiled eggs, 1 ripe avocado
  2. In a separate small bowl, whisk together the plain Greek yogurt and the fresh lemon juice until smooth and well combined. The lemon juice adds a lovely brightness and helps prevent the avocado from browning.
    1/2 cup plain Greek yogurt, 1 tablespoon fresh lemon juice
  3. To the Greek yogurt mixture, add the finely chopped red onion, chopped fresh dill, and chopped fresh chives. Stir everything together until the herbs and onion are evenly distributed throughout the dressing.
    1/4 cup finely chopped red onion, 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh chives
  4. Pour the creamy dressing mixture over the egg and avocado in the larger bowl. Gently fold everything together using a spatula or a large spoon, ensuring that the eggs and avocado are coated evenly with the yogurt dressing. Continue to fold until you achieve your desired consistency – aim for a well-mixed yet still chunky salad.
  5. Season the Egg Avocado Greek Yogurt Salad generously with salt and freshly ground black pepper to your personal preference. Taste a small portion and add more salt or pepper if needed. The key is to balance the rich avocado, tangy yogurt, and fresh herbs perfectly.
    to taste salt, to taste freshly ground black pepper
  6. Spoon the Egg Avocado Greek Yogurt Salad onto your favorite serving dish. You can enjoy it immediately as is, or garnish with a sprinkle of extra chopped chives, a few extra dill sprigs, or a pinch of paprika for an extra visual appeal.
    1 tablespoon chopped fresh chives

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve cold.