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Close up of avocado egg salad on toast with arugula.

Avocado Egg Salad

  • Author: Katya
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American

Description

Delicious avocado egg salad with crunchy veggies and creamy herb dressing is the best healthy egg salad I have tasted!


Ingredients

Units Scale
  • 8 large eggs, hard-boiled, peeled and chopped
  • 1 large avocado, chopped
  • 3/4 cup kosher dill pickles, chopped
  • 1/2 English cucumber, chopped
  • 3 green onions, chopped

Dressing

  • 1/4 cup sour cream
  • 2 Tbsp. mayonnaise
  • 2 tsp. Dijon mustard
  • 1 Tbsp. olive oil
  • 1/4 cup fresh chopped herbs, such as dill, cilantro, parsley
  • Kosher salt and fresh black pepper

Instructions

  1. Prepare the dressing. In a small bowl, whisk the dressing ingredients until combined. Season with salt and pepper to taste. 
  2. Prepare the salad. Add salad ingredients to a large salad bowl. Stir in the dressing and gently toss to combine. Taste for salt and pepper. Refrigerate the salad for at least 30 minutes before serving.

Notes

  • Sour Cream: Depending on the brand of the sour cream used, the dressing might be more on the thick side. Do not add any additional ingredients to thin out the dressing. As the salad chills, the vegetables will release some of their juices and the salad will be perfectly creamy.
  • Herbs: You can use a combination of your favorite fresh herbs for the dressing. I personally love parsley, dill, and cilantro, but fresh oregano, chives, and even a little fresh tarragon would be great.
  • Serving: For an open-faced sandwich, I toasted whole wheat bread, topped it with arugula, and then added the salad. Fresh sliced radishes or cucumbers would also be tasty to add. 

Nutrition

  • Serving Size:
  • Calories: 219
  • Sugar: 1.8 g
  • Sodium: 289.2 mg
  • Fat: 17.7 g
  • Carbohydrates: 5.6 g
  • Protein: 10.4 g
  • Cholesterol: 253.3 mg

Keywords: easter, leftover, seasonal, spring, easy, healthy