Avocado Egg Salad

$- 4 large hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 teaspoon Dijon mustard - 1 tablespoon fresh lemon juice - 2 tablespoons green onion, finely chopped - 1 tablespoon fresh dill or cilantro, chopped - Salt and pepper to taste - Optional: Red chili flakes For this avocado egg salad, you need a few key ingredients. Start with hard-boiled eggs. They give the salad its base and protein. I love using ripe avocados for creaminess. They add healthy fats and a smooth texture. Greek yogurt is my secret for extra creaminess. It enhances the flavor and keeps things light. Next, we need flavor enhancers. Dijon mustard adds a zesty kick. Fresh lemon juice brightens the dish. It’s a must for balancing flavors. Green onions give a little crunch and fresh flavor. Don’t skip them! Finally, we have seasonings and garnishes. Fresh dill or cilantro adds a pop of color and freshness. Salt and pepper bring everything together. If you want heat, sprinkle in some red chili flakes. You can find the full recipe for this creamy avocado egg delight at the end of this section. Try to use fresh ingredients. They make a big difference in taste. Enjoy making this salad your own with fun twists! To hard-boil eggs perfectly, start by placing them in a pot. Cover them with cold water, about an inch above the eggs. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 9 to 12 minutes, depending on how firm you like the yolks. After that, cool them in ice water. This stops the cooking and makes peeling easier. When peeling eggs, start at the wider end where there's usually an air pocket. Gently tap the egg on the counter, then roll it to crack the shell. Peel under cold running water for best results. Now, mash the hard-boiled eggs in a bowl. Use a fork to break them into small pieces. Next, cut the ripe avocado in half. Remove the pit and scoop the flesh into the bowl with the eggs. Mash the avocado until it’s creamy but still has some chunks. This adds great texture to the salad. Add Greek yogurt, Dijon mustard, and lemon juice to the bowl. Mix everything well until combined. The yogurt makes the salad creamy, while the mustard adds a nice kick. Taste the mixture and adjust the flavors. You can add more salt, pepper, or lemon juice to suit your taste. For those who love a bit of spice, sprinkle in red chili flakes for a kick. Serve your avocado egg salad on toasted bread, in a wrap, or on a bed of greens. For a fun twist, serve it in a hollowed avocado shell. This adds flair and makes for a beautiful presentation. Enjoy this creamy and flavorful dish! For the full recipe, check out the details provided above. To make your avocado egg salad shine, try adding spices or herbs. For a twist, you can use: - Garlic powder - Paprika - Cumin These spices bring out the taste. You can also add fresh herbs like basil or parsley for more flavor. If you want crunch, mix in some bell peppers or celery. They add texture and freshness. Pair your avocado egg salad with tasty sides. Some good matches include: - Crispy toast - Whole-grain crackers - Leafy greens For a creative touch, serve the salad in a hollow avocado shell. It looks fun and keeps the dish fresh. You can also garnish with fresh dill or a sprinkle of red chili flakes for a splash of color. Avocados and eggs are packed with nutrition. Avocados provide healthy fats and fiber. They help keep your heart strong. Eggs are full of protein and vitamins. They give you energy and help build muscle. Adding Greek yogurt boosts the health factor. It has probiotics that aid digestion. Plus, it adds creaminess without too many calories. Enjoy this dish knowing it’s both tasty and good for you! For the full recipe, check out the Creamy Avocado Egg Delight 🥑🥚. {{image_2}} You can make your avocado egg salad even heartier. Adding canned tuna or chicken boosts protein. Both options blend well with the creamy texture. For a vegan twist, use chickpeas instead of eggs. Mash them lightly, and mix with avocado for a similar vibe. To change up the taste, try different dressings or sauces. A splash of sriracha adds heat, while ranch dressing gives creaminess. You can also mix in some curry powder for an exotic flavor. For a spicy avocado egg salad, add jalapeños or red chili flakes. This gives it a nice kick! Fresh herbs can change your salad with each season. In spring, use chives for a mild onion flavor. Summer is perfect for basil, adding a sweet touch. In fall, try thyme for warmth. You can also customize with seasonal veggies. Diced tomatoes or cucumbers add crunch and freshness. Each variation makes the dish unique! Feel free to explore these ideas. The full recipe is a great starting point. To keep your avocado egg salad fresh, store it in an airtight container. Make sure it seals well to limit air exposure. You can refrigerate it for up to three days. If you plan to eat it later, cover the surface with plastic wrap to prevent browning. Freezing avocado egg salad is not the best idea. Avocado does not freeze well, and the texture changes. If you must freeze it, use a freezer-safe container. When you thaw, mix it well to bring back some creaminess. Reheat gently in a pan on low heat or in the microwave at a low setting. To tell if your salad has spoiled, look for discoloration or off smells. If it looks brown or has a sour scent, it’s time to toss it. To maximize shelf life, keep it tightly sealed and only scoop out what you need. This way, the remaining salad stays fresh longer. To make your avocado egg salad creamy, start with ripe avocados. Ripe avocados mash easily and provide a smooth texture. Use a fork to blend them with the hard-boiled eggs. I like to leave some chunks for added texture. Adding Greek yogurt helps too. It not only adds creaminess but also boosts the protein content. Use about two tablespoons for a rich taste. Mixing in Dijon mustard also enhances the flavor while keeping the salad smooth. Yes, this avocado egg salad fits a keto diet well. It has low carbs, thanks to the eggs and avocado. Eggs are high in protein and healthy fats. Avocados provide fiber and good fats, making them perfect for keto. The Greek yogurt adds creaminess and protein without many carbs. Just keep track of your serving sizes to stay within your daily carb limit. For serving, many bread options work great. Whole grain or sourdough bread brings a nice flavor. You can also use wraps for a lighter touch. Lettuce wraps offer a low-carb option too. If you want something crunchy, use crackers. They add a nice texture balance to the creamy salad. Feel free to explore different options for a fun twist! In this article, we explored how to make a tasty avocado egg salad. We covered key ingredients like hard-boiled eggs, avocado, and Greek yogurt. You learned the steps to prepare, combine, and adjust flavors to match your taste. We also discussed tips for enhancing flavor and serving ideas. Lastly, we reviewed storage methods for leftovers. Experiment with variations to keep your salad fresh and exciting. Enjoy making this dish as a healthy meal or snack!$

Discover the deliciousness of Creamy Avocado Egg Delight! This easy recipe combines hard-boiled eggs and creamy avocado with Greek yogurt, Dijon mustard, and fresh herbs for a tasty twist. Ready in just 10 minutes, it's perfect for a quick lunch or snack. Enjoy it on toasted bread or in salads for a healthy bite. Click through for step-by-step instructions and presentation tips that will impress your guests!

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Ingredients

4 large eggs, hard-boiled and peeled

1 ripe avocado

2 tablespoons Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons green onion, finely chopped

1 tablespoon fresh dill or cilantro, chopped

Salt and pepper to taste

Optional: Red chili flakes for a kick

Instructions

Start by placing the hard-boiled eggs in a bowl. Use a fork to mash them until they are in small pieces.

Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the eggs. Mash the avocado until creamy but still a bit chunky.

Add the Greek yogurt, Dijon mustard, and lemon juice to the bowl. Mix everything together until well combined.

Stir in the chopped green onions and dill or cilantro. Season with salt and pepper to taste. If you like a bit of heat, sprinkle in some red chili flakes.

Taste the mixture and adjust seasonings if necessary.

Serve the avocado egg salad on toasted bread, in a wrap, or atop a bed of mixed greens for a fresh twist.

Prep Time, Total Time, Servings: 10 minutes | 10 minutes | 2-4 servings

- Presentation Tips: Serve the salad in a hollowed avocado shell for a fun presentation or garnish with a sprig of fresh dill and a sprinkle of red chili flakes for color.