Avocado Egg Salad

$- 4 large hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt or mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 2 green onions - Fresh dill or parsley - Salt and pepper When making avocado egg salad, you need fresh and tasty ingredients. Start with hard-boiled eggs. They give a rich flavor and great texture. I prefer to boil them until they are firm. This helps them mix well with the creamy avocado. Next, grab a ripe avocado. It should be soft enough to mash easily. Avocado adds a smooth and buttery element to the dish. It also brings healthy fats that are good for you. For the base, you can use Greek yogurt or mayonnaise. Greek yogurt keeps it light and adds some tang, while mayonnaise gives a classic touch. Both work great! Now, let's talk about seasonings. Dijon mustard adds a nice kick. Fresh lemon juice brightens the dish and keeps the avocado from browning. Green onions add a mild sharpness and a hint of color. Don’t forget optional garnishes! Fresh dill or parsley can add a pop of flavor and a burst of color. Salt and pepper round out the taste. You can adjust these to your liking. With these ingredients, you create a tasty and wholesome dish. You can find the Full Recipe above for more details on preparation. Enjoy your cooking! - Hard-boil the eggs: Start by placing four large eggs in a pot. Cover them with cold water, at least an inch over the eggs. Bring the water to a rolling boil on medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for twelve minutes. - Cool and chop the eggs: After twelve minutes, move the eggs to a bowl of ice water. Let them cool completely. Once cooled, peel and chop the eggs into bite-sized pieces. - Prepare the avocado for mixing: Take one ripe avocado and cut it in half. Remove the pit and scoop the flesh into a mixing bowl. Use a fork or a potato masher to mash the avocado. Aim for a smooth and creamy texture, but keep some small chunks for added bite. - Mix avocado with yogurt, mustard, and lemon juice: Add two tablespoons of Greek yogurt and one tablespoon of Dijon mustard to the mashed avocado. Squeeze in one tablespoon of fresh lemon juice. Stir everything together until well combined. - Fold in eggs and vegetables: Gently add the chopped hard-boiled eggs, two finely chopped green onions, and a quarter cup of diced celery. Use a spatula to fold the ingredients together. Be careful not to break the eggs too much. This method ensures a tasty and wholesome dish full of flavor and nutrition. Enjoy your avocado egg salad as a meal or snack. For the full recipe, check it out [here](#). To get a creamy consistency, mash the avocado well. Use a fork or masher to break it down. Mix in Greek yogurt or mayonnaise to add creaminess. Make sure to blend until smooth, but don’t overdo it. You want some small chunks of avocado for interest. Keeping a bit of chunkiness adds a nice bite to the salad. You can change the flavors by trying different herbs. Fresh dill or cilantro can add a new twist. For a spicy kick, use a pinch of cayenne or red pepper flakes. You can also mix in extra veggies. Chopped bell peppers or shredded carrots can add color and crunch. They also boost the nutrition value. Serve your avocado egg salad over crisp lettuce. This adds freshness and makes a lovely presentation. You can also use it in wraps or on slices of crusty bread. For plating, consider a colorful bowl. Add a sprinkle of herbs on top for a pop of color. A lemon wedge on the side is a nice touch too. It makes your dish look inviting and appetizing. For the complete recipe, check out the Full Recipe link. {{image_4}} Want to boost your salad? Add cooked chicken or turkey. Cooked chicken adds a nice texture and flavor. I like to use shredded rotisserie chicken for ease. Simply mix it in with the eggs and avocado. This makes a hearty meal. You can enjoy it on bread or in a wrap. It’s a great way to make your salad more filling. If you want a plant-based version, chickpeas work great. Mash cooked chickpeas instead of eggs. They add protein and a creamy texture. You can use the same spices and avocado. This vegan option is fresh and satisfying. Serve it on toast or with crackers. Your friends won’t even miss the eggs! For those who crave heat, try adding hot sauce or jalapeños. A few drops of hot sauce can make the salad zing. If you like jalapeños, chop them finely and mix them in. This adds a nice kick to your dish. Pair it with a cool drink to balance the spice. You’ll love this twist on the classic recipe. To keep your avocado egg salad fresh, store it in an airtight container. This container will help prevent air from getting in, which can cause it to brown. I recommend using glass or plastic containers that seal tightly. If you have leftovers, make sure to cover the top with plastic wrap before sealing the lid. This extra layer helps to keep the salad fresh longer. You should eat the salad within three days for the best taste and quality. After that, the eggs and avocado may start to spoil. If you notice any changes in color or smell, it’s best to throw it away. Always trust your senses when checking food freshness. You can make the salad a day ahead of time. This makes meal prep easy! Just mix all the ingredients, then store them in the fridge. If you want to freeze it, consider leaving out the avocado until you’re ready to eat. Freezing can change the texture of the avocado, making it mushy. To enjoy the salad later, prepare it fresh for the best taste. For the full recipe, check out the Avocado Egg Salad Delight. Avocado egg salad lasts about 2 to 3 days in the fridge. To keep it fresh, store it in an airtight container. The longer it sits, the more the avocado may brown. Yes, you can use any mayonnaise you like. Options include avocado mayo, vegan mayo, or even Greek yogurt. Each will give the salad a unique taste and texture. For extra crunch, try adding chopped nuts, sunflower seeds, or diced bell peppers. You could also use crispy bacon bits or toasted bread crumbs for a fun twist. Absolutely! This recipe is naturally gluten-free. Just ensure that any bread or wraps you use are gluten-free as well. Yes, leftover hard-boiled eggs work great in this dish. Just chop them up and mix them in with the other ingredients. It saves time and reduces waste. To make a larger batch, simply double or triple the ingredients. Keep the same ratios to maintain the flavor. Adjust seasonings to taste as you go. Avocado is rich in healthy fats, vitamins, and fiber. Eggs provide protein, B vitamins, and minerals. Together, they make a filling and nutritious meal, perfect for any time of day. For the full recipe, refer to the earlier sections. This blog post covered everything you need for a tasty avocado egg salad. We started with the key ingredients, including eggs and avocados. You learned how to mix and mash, creating a creamy yet chunky texture. We shared tips for adding flavors and serving beautifully. Variations let you customize the dish to fit your diet or spice level. Storing tips ensure your salad stays fresh. Now you can enjoy this simple, delicious meal that’s perfect for any occasion. Get creative and dive in!$

Discover the deliciousness of Avocado Egg Salad Delight that’s perfect for lunch or a snack! This creamy, tangy salad combines hard-boiled eggs and ripe avocados with a touch of Greek yogurt and Dijon mustard for a satisfying bite. In just 30 minutes, you'll have a refreshing and nutritious dish that you can enjoy on its own or as a filling in wraps or sandwiches. Click to explore this easy recipe and elevate your salad game!

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Ingredients

4 large hard-boiled eggs, peeled and chopped into bite-sized pieces

1 ripe avocado, mashed to creamy perfection

2 tablespoons Greek yogurt (or your preferred mayonnaise)

1 tablespoon Dijon mustard for a tangy kick

1 tablespoon fresh lemon juice to brighten the flavors

2 green onions, finely chopped

1/4 cup celery, finely diced for a refreshing crunch

Salt and freshly cracked pepper, to taste

Fresh dill or parsley, chopped for garnish (optional)

Instructions

Prepare the Eggs: Begin by hard-boiling the eggs. Place the eggs in a pot filled with cold water, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil over medium heat. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs sit undisturbed for 12 minutes. Afterward, transfer them to a bowl of ice water to cool completely before peeling and chopping them into small pieces.

Mash the Avocado: In a medium mixing bowl, add the ripe avocado and use a fork or potato masher to mash it until smooth and creamy, leaving a few small chunks for texture if desired.

Combine Ingredients: Add the Greek yogurt (or mayonnaise), Dijon mustard, and fresh lemon juice to the mashed avocado. Mix thoroughly until all ingredients are well combined and have a homogenous texture.

Fold in the Eggs and Veggies: Carefully add the chopped hard-boiled eggs, green onions, and diced celery to the avocado mixture. Using a spatula, gently fold the ingredients together until the eggs are evenly coated, being cautious not to break them down too much.

Season to Taste: Sprinkle the salad with salt and freshly cracked pepper. Mix gently to incorporate the seasonings evenly, adjusting as necessary based on your taste preferences.

Optional Aromatic Touch: If you're feeling adventurous, fold in some freshly chopped dill or parsley for an added layer of flavor and freshness.

Serve Your Delight: Serve the avocado egg salad immediately over a crisp bed of lettuce, on slices of whole grain bread, or as a vibrant filling for wraps.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: For an eye-catching platter, serve the salad in elegant bowls garnished with a sprinkle of herbs and a slice of lemon on the side for an extra pop of color.