Avocado Egg Salad

$- 4 large eggs - 1 ripe avocado - 1 tablespoon Greek yogurt - 1 tablespoon Dijon mustard - 1 teaspoon lemon juice - 1 tablespoon fresh dill, chopped - 1 green onion, finely sliced - Salt and pepper to taste Gather these fresh ingredients to make a creamy avocado egg salad that is both tasty and healthy. The ripe avocado brings a smooth texture, while the eggs add protein. Greek yogurt gives it a nice creaminess. Dijon mustard adds a hint of zing, and lemon juice brightens the flavors. Fresh dill and green onion give it a burst of freshness. When you choose your avocado, look for one that is slightly soft but not mushy. This will ensure your salad has the best flavor and texture. The eggs should be large and fresh for the best results. This recipe is a perfect way to enjoy a nutritious meal. You can serve it on bread, in a lettuce cup, or even on its own. If you want the full details on how to make this delicious dish, check out the Full Recipe. Start by boiling the eggs. Place them in a saucepan and cover them with cold water. Bring the water to a gentle boil over medium heat. Once it starts boiling, cover the pot and take it off the heat. Let it rest for 12 to 14 minutes. This method helps the eggs cook evenly and stay tender. After the resting time, transfer the eggs to a bowl filled with ice water. This step cools the eggs quickly and makes them easier to peel. Let them sit in the ice water for about 5 to 10 minutes. Once cooled, peel the eggs and chop them into small pieces. Now, let’s prepare the avocado. Take your ripe avocado and cut it in half. Remove the pit and scoop the flesh into a mixing bowl. Use a fork to mash the avocado until it’s smooth. You want a creamy base for your salad. Next, add one tablespoon of Greek yogurt and one tablespoon of Dijon mustard to the mashed avocado. Squeeze in one teaspoon of lemon juice for brightness. Add chopped dill, salt, and pepper. Mix everything well until combined. This mixture should be rich and flavorful. Now it’s time to bring it all together. Gently fold the chopped eggs into the avocado mixture. Be careful not to mash the eggs too much. You want to keep some texture. Then, add finely sliced green onion for a fresh crunch. Finally, taste the mixture. Adjust the seasoning with more salt and pepper if needed. This is your chance to make it perfect. You can now enjoy your creamy avocado egg salad, or check the Full Recipe for more tips. To get the best texture for your avocado egg salad, think about how you mash the avocado. I like to mash it until smooth, but you can leave it a bit chunky if you prefer. This gives your salad a nice bite. Also, use ripe avocados. They mash easily and blend well with eggs. Make sure your eggs are cool before you chop them. This helps keep their shape and mix better. Herbs and spices can really boost the flavor. I suggest adding fresh dill, as it pairs well with both avocado and eggs. You can also try parsley or cilantro for a different taste. For extra creaminess, consider mixing in some more Greek yogurt or even a splash of sour cream. You can also try a bit of garlic powder for a nice kick. Serving your egg salad on toasted whole grain bread is a great choice. It adds crunch and flavor. If you want something lighter, use lettuce cups instead. They make a fresh and fun wrap. Garnish your dish with extra dill or sliced green onions. This adds color and a fresh touch to your meal. For the full recipe, check out the Creamy Avocado Egg Salad. {{image_2}} To make a lighter version of avocado egg salad, consider using Greek yogurt instead of some avocado. Greek yogurt adds creaminess and protein without the extra fat. You can also swap out Dijon mustard for a milder option. Try using a whole grain mustard for a nice twist. Spice can elevate your avocado egg salad. Adding a sprinkle of paprika brings warmth. If you like heat, cayenne pepper is a great choice. Fresh herbs can also change the flavor. Try basil, cilantro, or parsley to give your salad a fresh touch. If you're looking for vegan-friendly options, replace eggs with chickpeas. Mash them up to mimic the texture. For a gluten-free version, serve the salad in lettuce cups instead of bread. This keeps it light and crunchy while still being delicious. To keep your avocado egg salad fresh, store it in the fridge. Use an airtight container to seal in the flavor. I find that glass containers work best. They keep the salad fresh and let you see what’s inside. This salad lasts about three days in the fridge. After that, the eggs and avocado may spoil. Look for signs like a sour smell or brown color. If you see these, it’s best to toss it out. Don’t waste any leftovers! You can use the salad as a spread on sandwiches. It also tastes great in a wrap or with crackers. Try adding it to a salad for extra flavor. You can find more ideas in the Full Recipe section. Yes, you can make avocado egg salad ahead of time. I suggest storing it in the fridge for up to two days. Keep it in an airtight container. This will help keep it fresh. If you make it too early, the avocado may brown. To prevent this, add a bit more lemon juice. This helps to keep the color bright. To pick a ripe avocado, look for a few signs. First, check the skin. It should be dark green or nearly black. Next, gently squeeze the avocado. If it feels slightly soft but not mushy, it is ripe. Also, check the stem. If it comes off easily and is green underneath, the avocado is ripe. If it’s brown, the avocado is overripe. Avocado egg salad pairs well with many dishes. You can serve it on toasted bread for a sandwich. It also works great in lettuce cups for a fresh bite. Pair it with fresh veggies like carrots or cucumber sticks. You can also enjoy it with whole grain crackers for a crunchy side. Each of these options adds a nice touch to your meal. Want more ideas? Check out the Full Recipe for tasty serving suggestions. This blog covered a tasty avocado egg salad recipe. You learned the needed ingredients and how to prep each part. We also shared tips for great texture and flavor. You have options for different diets and how to store leftovers. In closing, this salad is simple, fresh, and versatile. I hope you enjoy making it!$

Discover a delicious twist on a classic with this creamy avocado egg salad recipe! Made with ripe avocados, hard-boiled eggs, and a touch of Greek yogurt, it's the perfect blend of flavors. This healthy dish is not only easy to make in just 30 minutes but also great for any meal. Serve it on whole grain bread or in lettuce cups for a refreshing bite. Click to explore the full recipe and elevate your lunch game today!

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Ingredients

4 large eggs

1 ripe avocado

1 tablespoon Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1 tablespoon fresh dill, chopped

1 green onion, finely sliced

Salt and pepper to taste

Instructions

Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove it from the heat, and let it sit for 12-14 minutes.

While the eggs are cooking, fill a bowl with ice water. After the eggs have rested, transfer them to the ice water to cool for 5-10 minutes.

Once cooled, peel the eggs and chop them into small pieces.

In a mixing bowl, mash the avocado with a fork until smooth.

Add the Greek yogurt, Dijon mustard, lemon juice, chopped dill, salt, and pepper to the mashed avocado. Mix well to combine.

Gently fold in the chopped eggs and green onion into the avocado mixture until everything is well coated.

Adjust seasoning as necessary.

Prep Time 15 min | Total Time 30 min | Servings 4

- Presentation Tips: Serve the egg salad on toasted whole grain bread or in lettuce cups, garnished with extra dill or sliced green onions for a fresh look.