Step 1: Prepare the Eggs: Gently peel the hard-boiled eggs and coarsely chop them. Place the chopped eggs in a medium-sized mixing bowl. Ensure the eggs are fully cooled before proceeding to maintain optimal texture and prevent a watery salad.
Step 2: Mash the Avocado: Halve the avocado, remove the pit, and scoop the flesh into the bowl with the eggs. Using a fork, mash the avocado until it reaches a creamy consistency, leaving some small chunks for added texture. Thoroughly incorporating the avocado ensures even distribution of flavor and desired creaminess.
Step 3: Combine Wet Ingredients: Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl. Gently fold the ingredients together, ensuring they are well combined without over-mixing. Over-mixing can lead to a less desirable, mushy texture.
Step 4: Incorporate Herbs: Add the chopped fresh chives and dill to the mixture. Gently fold the herbs in, distributing them evenly throughout the egg salad. Fresh herbs contribute significantly to the overall flavor profile; consider adjusting the quantity based on personal preference.
Step 5: Season to Taste: Season the egg salad with salt and freshly ground black pepper to taste. Begin with a small amount and adjust accordingly. Taste frequently to achieve the perfect balance of flavors.
Step 6: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the egg salad on whole-wheat bread, lettuce cups, or alongside a salad. Chilling enhances the overall taste and improves the texture.
For a spicier kick, add a pinch of red pepper flakes. If avocado is unavailable, increase the amount of Greek yogurt to achieve desired creaminess. The lemon juice can be substituted with white wine vinegar for a slightly different flavor profile.