Ensalada de huevo y aguacate con hierbas (¡almuerzo en 10 minutos!)

Ingredientes

• 4 hard boiled eggs, chopped
• 1/4 cup finely chopped red onion
• 1/4 finely chopped celery
• 1/4 cup fresh parsley, packed and chopped
• 1 1/2 tbsp dried dill (or 3 tbsp fresh)
• 2 tbsp plain Greek yogurt*
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt + lots of freshly ground black pepper, to taste
• 2 small/mini ripe avocados (heaping 3/4 cup avocado flesh)
• 2 tbsp fresh lemon juice

Preparación

1. 1

   Place chopped eggs, onion, celery, parsley, dill, yogurt, Dijon, salt and pepper in a medium mixing bowl. Have your lemon juice ready to go.

2. 2

   Add avocado last and pour lemon juice on top right after. Use a fork to mash the mixture together. You want some avocado chunks versus puree so avoid over-mashing! Taste and adjust seasoning if needed (I add another pinch of salt). Dig in!

3. 3

   Storage: This is best enjoyed day of while it's bright green; but it'll still taste great the next 2 days (I tried it!) but it will have a layer of brown on top. Simply scrape any brown off the top and add a spritz of lemon to bring it back to life.