Green Goddess Egg Salad with Avocado : Healthy & Creamy

This Green Goddess Egg Salad with Avocado is a vibrant, creamy, and nutrient-packed twist on traditional egg salad. Featuring hard-boiled eggs, creamy avocado, and fresh herbs, this dish is perfect for a light lunch, snack, or sandwich filling.

Unlike classic egg salad, this version gets an extra boost of flavor and freshness from basil, parsley, chives, and lemon juice. The avocado replaces mayonnaise, making it a healthier, dairy-free option while maintaining a smooth and velvety texture.

Whether you’re following a low-carb, keto, or high-protein diet, this recipe is an easy and delicious way to fuel your day. Plus, it comes together in just 15 minutes with simple ingredients you probably already have in your kitchen!

Why You Will Love Making This Recipe

Super Healthy: Packed with protein, healthy fats, and vitamins.
Quick & Easy: Ready in just 15 minutes!
Full of Fresh Flavor: Herbs and lemon juice make it bright and refreshing.
Versatile: Serve it as a salad, wrap, or sandwich filling.
No Mayo Needed: Avocado creates a naturally creamy texture.

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Ingredients:

For the Green Goddess Egg Salad:

6 hard-boiled eggs, chopped
1 ripe avocado, mashed
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
2 tbsp chives, chopped
1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp garlic powder
Salt & pepper to taste

Equipment Used:

Mixing bowl
Fork or potato masher
Knife & cutting board
Spoon or spatula

Directions & Instructions

1. Prepare the Ingredients:

Hard-boil the eggs if not already cooked. Let them cool, then chop them into small pieces.
Mash the avocado in a mixing bowl until smooth.

2. Mix the Salad:

Add the chopped eggs, parsley, basil, chives, garlic powder, salt, and pepper to the bowl.
Drizzle with olive oil and fresh lemon juice.
Stir gently to combine all the ingredients until creamy and well-coated.

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3. Serve & Enjoy:

Taste and adjust seasoning if needed.
Serve on toast, in a wrap, over greens, or as a dip.

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Nutritional Information

Per serving (1/2 cup):

Calories: 220
Protein: 12g
Carbohydrates: 4g
Fat: 18g
Fiber: 3g
Sodium: 180mg

This egg salad is rich in protein, fiber, and heart-healthy fats, making it a filling and nutritious meal.

Prep Time and Cook Time:

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations:

Spicy Kick: Add red pepper flakes or a dash of hot sauce.
Extra Creamy: Mix in Greek yogurt for a tangy twist.
Crunchy Texture: Add chopped celery or cucumbers.

Frequently Asked Questions

1. How long does this egg salad last?

Store in an airtight container in the fridge for up to 2 days. The avocado may darken slightly, but the flavor remains delicious.

2. Can I make this ahead of time?

Yes! To prevent browning, mix in extra lemon juice and press plastic wrap directly onto the salad before sealing.

3. Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but you can substitute 1 tsp dried herbs for every 1 tbsp fresh herbs.

Pro Tips By Lyndy

Use ripe avocados for a smoother texture.
Chop eggs finely for even mixing.
Add lemon juice last to keep the avocado fresh.

Serving Suggestions

Serve on whole-grain toast for a hearty breakfast.
Wrap in a tortilla for a quick lunch.
Scoop onto a salad for a protein boost.