Avocado Egg Salad

$- 4 large eggs - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 small red onion, finely chopped - 1 celery stalk, finely chopped - 1 tablespoon fresh lemon juice - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill) - Salt and pepper to taste - Lettuce leaves for serving (optional) To make a tasty avocado egg salad, start with the main ingredients. Boil the eggs until they are firm and cool them down. You want a creamy base, so mash a ripe avocado in a bowl. Mix in Greek yogurt and Dijon mustard for that tangy flavor. Next, add some crunch with finely chopped red onion and celery. A splash of fresh lemon juice brightens the dish. Lastly, sprinkle in some fresh dill for an herbaceous note. Season your salad with salt and pepper to bring out the flavors. You can serve it on fresh lettuce leaves for a crisp bite. For the full recipe, check out the details above. Enjoy this creamy and delightful dish! - Boil the eggs in a medium saucepan. - Transfer to ice bath after boiling. - Peel and chop eggs. To start, place the eggs in a medium saucepan. Cover them with cold water and bring it to a boil. Once boiling, lower the heat. Let them simmer for about 9-12 minutes. This time helps you get the eggs just right. After cooking, care for the eggs. Transfer them to an ice bath. This cools them quickly and makes peeling easier. Once they cool down, peel and chop the eggs into small pieces. - Mash the ripe avocado. - Mix in Greek yogurt, Dijon mustard, and lemon juice. Next, grab a ripe avocado. Cut it open and scoop the green flesh into a bowl. Mash it well until it’s smooth. Now, add Greek yogurt, Dijon mustard, and fresh lemon juice. Stir everything together until it's creamy. The yogurt adds a nice tang. The mustard gives it a zesty kick. - Fold chopped eggs, onion, celery, and dill into the avocado mixture. - Season with salt and pepper to taste. Now, it’s time to combine! Gently fold the chopped eggs into your avocado mixture. Add in finely chopped onion, celery, and dill. Mix carefully so you don’t mash the eggs too much. Lastly, season with salt and pepper to taste. This brings all the flavors together in a delicious way. Enjoy your Avocado Egg Salad on a bed of lettuce or in a sandwich. For the full recipe, you can check the recipe section above. To make the perfect eggs, boil them gently. Start by placing the eggs in a medium saucepan. Cover them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low. Simmer them for 9-12 minutes based on how firm you want the yolks. For soft yolks, aim for 9 minutes. For hard yolks, go for 12 minutes. After cooking, cool the eggs quickly. Transfer them to an ice bath right away. This stops the cooking process and makes peeling easier. Once cool, peel the eggs and chop them into small pieces. For a creamy avocado egg salad, use ripe avocados. A ripe avocado is soft and easy to mash. This gives your salad the right texture. If you want it creamier, adjust the Greek yogurt. Add more yogurt for a smoother blend. Just be careful not to overpower the avocado flavor. Spice up your salad with different herbs or spices. Fresh dill adds a lovely taste, but feel free to experiment. You can try chives, parsley, or even cilantro. Each herb brings its own twist. If you like a bit of heat, add a pinch of cayenne. This little kick can change the whole dish. It makes the flavors pop and keeps things interesting. For the full recipe, check out the Avocado Egg Salad with a Zesty Twist. {{image_2}} You can change the base of the salad for different diets. Use vegan mayonnaise instead of Greek yogurt. This keeps the creaminess while making it plant-based. Swap Dijon mustard for yellow mustard for a milder taste. Yellow mustard is sweeter and less sharp. Feel free to get creative with add-ins. Incorporate diced tomatoes or bell peppers for added texture. They bring a nice crunch and fresh flavor. You can also use cooked bacon bits for a savory twist. Bacon adds a salty richness that pairs well with the creamy avocado. How you serve your salad can change the dining experience. Serve on whole grain bread for sandwiches. This makes for a filling lunch option. You can also pair the salad with crackers as an appetizer. It’s perfect for a light snack or party platter. For the full recipe, check out the details above. Enjoy your culinary adventure! To store leftovers of avocado egg salad, place it in an airtight container. This keeps the salad fresh and safe. You can keep it in the fridge for up to three days. After that, the avocado may turn brown, and the taste may change. Always check for any signs of spoilage before eating. You can freeze avocado egg salad, but I don't recommend it. The texture changes when thawed. Avocados can become mushy, and eggs may lose their appealing look. If you must freeze it, put it in a freezer-safe container. Use it within a month for the best taste. To refresh the salad after refrigeration, give it a good stir. You might need to add a splash of lemon juice or a bit more Greek yogurt. This helps restore its creaminess. If the salad seems dry, gently fold in more mashed avocado. Always taste before serving to ensure it still has great flavor and texture. To make this dish healthier, you can swap Greek yogurt for low-fat yogurt. You can also reduce the amount of mayonnaise or use a lighter version. Adding more veggies, like spinach or cucumber, boosts nutrition without adding many calories. Yes, you can make this salad a day in advance. Just store it in an airtight container in the fridge. To keep it fresh, add lemon juice to slow browning. It’s a great way to save time for busy days. Avocados are full of healthy fats, fiber, and vitamins. Eggs provide protein and essential nutrients like Vitamin D. Together, they support good heart health and can help keep you full longer. This salad is a tasty way to enjoy these benefits. If you need an egg alternative, you can use tofu. Mashed or blended silken tofu works well. You can also try chickpeas, which add protein and texture. Both options will change the flavor but still taste great. This salad lasts about 2-3 days in the fridge. Keep it in an airtight container to maintain freshness. Always check for any changes in smell or texture before eating. Enjoy it while it’s still tasty! For more details, check out the Full Recipe. This blog post outlined a tasty avocado egg salad. We discussed key ingredients like eggs, avocado, and Greek yogurt. You learned step-by-step cooking and combining methods. We shared tips for creamy texture and flavor options. Dietary substitutes and storage tips helped you customize this dish. In the end, making this salad is easy and flexible. Enjoy it your way and share it with others!$

Elevate your lunch game with this delicious Avocado Egg Salad with a Zesty Twist! This quick recipe combines creamy avocado, tangy Greek yogurt, and fresh veggies for a satisfying meal that's packed with flavor. Perfect for sandwiches or a light salad, you'll love how easy it is to whip up in just 25 minutes. Ready to impress your taste buds?

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Ingredients

4 large eggs

1 ripe avocado, mashed

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 small red onion, finely chopped

1 celery stalk, finely chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

Lettuce leaves for serving (optional)

Instructions

Begin by boiling the eggs. Place them in a medium saucepan, cover with cold water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 9-12 minutes depending on your preferred firmness.

After cooking, transfer the eggs to an ice bath to cool them down quickly. Once cool, peel the eggs and chop them into small pieces.

In a mixing bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, and lemon juice. Mix until smooth and creamy.

Add the chopped hard-boiled eggs, red onion, celery, and dill to the avocado mixture. Gently fold everything together until well combined.

Season with salt and pepper to taste, mixing carefully to avoid mashing the eggs further.

Serve your Avocado Egg Salad on a bed of lettuce leaves or as a filling for sandwiches or wraps. Enjoy!

- Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4