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- 4 large eggs - 1 ripe avocado - 2 tablespoons plain Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 red onion, finely chopped - 1/4 cup celery, diced - Salt and pepper to taste - Fresh dill or chives for garnish To make avocado egg salad, first, gather your ingredients. The eggs give protein, while the avocado adds creaminess. Greek yogurt helps bind everything together, making it rich yet healthy. - Additional herbs or spices - Alternative dressings - Variations on the base (e.g., adding spinach) Feel free to get creative! You can add more herbs like cilantro or even spices for a kick. If you want a different dressing, try using mayo or a spicy sauce. Adding spinach can also boost nutrition and flavor. This flexibility makes the avocado egg salad truly your own. For the full recipe, check out the complete instructions. To start, we need to boil the eggs. Place the eggs in a pot and cover them with cold water. Turn the heat to high and bring it to a boil. Once boiling, lower the heat and let them simmer. For hard yolks, cook for about 9-12 minutes. I recommend 10 minutes for a nice, firm yolk. After boiling, transfer the eggs to an ice water bath. This cools them quickly and makes peeling easier. Let them sit in the ice water for about 5 minutes. When cool, tap the eggs gently on a hard surface. Peel them carefully and chop into small pieces. Now, let’s prepare the avocado. First, take a ripe avocado and cut it in half. Use a knife to carefully twist out the pit. Next, scoop the green flesh into a mixing bowl. Be gentle to avoid bruising it. To mash the avocado, use a fork. Press down and mix until it reaches a smooth texture. You can leave some small chunks for extra texture if you like. This adds a nice bite to the salad. With the eggs and avocado ready, it's time to combine them. In the mixing bowl with the mashed avocado, add the chopped eggs. Then, stir in the Greek yogurt, Dijon mustard, and lemon juice. Mix until everything is well blended. To achieve a perfect consistency, fold in the chopped red onion and diced celery. Season with salt and pepper to taste. Give it a quick taste test and adjust the flavors as needed. For a fresh touch, sprinkle in some chopped dill or chives. For the full recipe, check out the details above. Enjoy your creamy avocado egg salad! To avoid overcooking eggs, use a timer. Boil large eggs for 9-12 minutes. If you like soft yolks, aim for the lower end. Once done, move your eggs to an ice water bath. This stops the cooking. It also makes peeling easier. When mashing your avocado, choose a ripe one. A ripe avocado feels soft when you press it gently. Use a fork to mash it in a bowl. Don’t over-mash; leave some small chunks for texture. This adds a nice bite to the salad. You can serve your avocado egg salad in many ways. Spread it on whole grain toast for a hearty meal. It also tastes great in a lettuce wrap. You can serve it in a bowl with crackers on the side. This way, everyone can dig in. Pairing with bread or crackers makes it even better. Try whole grain or sourdough bread for added flavor. Use your favorite crackers for a crunchy contrast. Store leftovers in an airtight container. This keeps the salad fresh for about three days in the fridge. Always check for any off smells before eating. If you need to reheat, do it gently. You can warm it in the microwave for a few seconds. Avoid reheating it too much, as this can change the taste. Enjoy your avocado egg salad fresh for the best flavor. For the full recipe, check the main article. {{image_2}} You can make your avocado egg salad even more exciting. Try adding other veggies. Bell peppers add crunch and color. Cucumbers bring a fresh twist. Chop them small and mix them in for extra flavor. Using different herbs can also change the taste. Cilantro adds a bright, zesty note. You can also use parsley or basil for a different vibe. Just chop your herbs and fold them into the salad for a fresh touch. Making a vegan version of avocado egg salad is simple. Replace eggs with chickpeas. Mash them well and mix in your other ingredients. This keeps the creaminess and adds protein. For low-carb or keto diets, skip the Greek yogurt. Use mashed avocado as your main base. This keeps the salad creamy and tasty without the carbs. You can also add some cream cheese for a rich texture. Want more kick? Add spices or hot sauce. A pinch of cayenne pepper gives it heat. A dash of hot sauce can wake up the flavors. Keep tasting and adjust until it’s just right for you. Cheese can also enhance your salad. Feta or goat cheese adds a tangy taste. Just crumble it into the mix and stir. The creaminess complements the salad perfectly. For the full recipe, check out the creamy avocado egg salad. Each serving of avocado egg salad has about 250 calories. This dish provides a great balance of protein and healthy fats. You enjoy a filling meal without going overboard on calories. This salad is rich in vitamins and minerals. Here are some key nutrients you’ll find: - Vitamin A: Good for your eyes and skin - Vitamin D: Supports bone health - Vitamin E: Acts as an antioxidant - B vitamins: Help with energy levels Avocado offers heart-healthy fats. These fats can lower bad cholesterol levels. They also help you feel full longer. Eggs are a fantastic source of protein. They contain important nutrients like choline, which helps brain health. Greek yogurt adds creaminess and protein. It also provides probiotics. These probiotics support gut health and digestion. Together, these ingredients create a nutritious, tasty meal. You can enjoy this salad knowing you’re fueling your body right. Yes, you can make Avocado Egg Salad ahead of time. To keep it fresh, store it in an airtight container. Press plastic wrap directly onto the surface to limit air. This helps keep it from browning. When you prepare it in advance, try to add lemon juice. This also helps with freshness. You can store Avocado Egg Salad in the fridge for up to three days. After that, the quality may decline. Always check for any odd smell or color. If it seems off, throw it away. It's better to be safe. You can serve Avocado Egg Salad in many tasty ways. Here are some ideas: - Whole grain toast - Lettuce leaves for wraps - Crackers for dipping - Fresh vegetable sticks like carrots or cucumbers For a fun twist, serve it in a sandwich or as a filling in a pita pocket. You can even add slices of tomato or cheese to enhance the flavor. For the full recipe, check out the Creamy Avocado Egg Salad section. Avocado egg salad combines simple, healthy ingredients for a tasty meal. We discussed the must-have items and ways to customize your salad. Proper prep and mixing lead to the best texture. Remember to store leftovers correctly to maintain freshness. Lastly, enjoy trying different variations and serving options to keep things exciting. Making this dish is easy and fun, perfect for any occasion. Enjoy your creation and share it with friends!

Avocado Egg Salad

Discover the deliciousness of creamy avocado egg salad with this easy recipe! Packed with protein from eggs and healthy fats from avocado, this dish is perfect for a light lunch or a satisfying snack. In just 20 minutes, you can whip up a flavorful blend of creamy avocado, chopped eggs, and fresh veggies. Click through to explore the full recipe and presentation tips that will make your avocado egg salad a standout dish at any table!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 red onion, finely chopped

1/4 cup celery, diced

Salt and pepper to taste

Fresh dill or chives for garnish

Instructions
 

Start by boiling the eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat and let them simmer for 9-12 minutes, depending on how hard you like your yolks.

    While the eggs are boiling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

      Mash the avocado with a fork until smooth.

        Once the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes. Afterward, peel the eggs and chop them into small pieces.

          Add the chopped eggs to the mashed avocado, then stir in the Greek yogurt, Dijon mustard, and lemon juice. Mix until everything is well combined.

            Fold in the chopped red onion and diced celery. Season with salt and pepper to taste.

              Taste the salad and adjust the seasoning as needed. For an extra touch, you can add chopped fresh dill or chives.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve the avocado egg salad on whole grain toast or lettuce leaves. Garnish with extra dill or chives and a sprinkle of paprika for color.