Avocado Egg Salad

$- 4 hard-boiled eggs - 1 ripe avocado - 2 tablespoons Greek yogurt or mayonnaise - 1 tablespoon Dijon mustard - 2 green onions, finely sliced - 1 tablespoon fresh lemon juice - Salt and pepper to taste - Optional fresh dill or parsley For this creamy avocado egg salad, you need just a few main items. First, use four hard-boiled eggs. Make sure they are cooked well. Next, grab one ripe avocado. It should feel soft but not mushy. You can also use Greek yogurt or mayonnaise, whichever you prefer. A tablespoon of Dijon mustard adds a nice zing. Now for the extra flavor! Slice two green onions finely. A tablespoon of fresh lemon juice brightens the taste. Don’t forget salt and pepper to make it just right. If you want, add fresh dill or parsley for a pop of color and flavor. Remember, this is a simple list. You can adjust amounts based on your taste. Enjoy the process of making this light and tasty salad! For the full recipe, check out the section above. - First, grab a medium bowl. - Combine the chopped hard-boiled eggs and mashed avocado. - Use a fork to mix them gently. - Next, add Greek yogurt or mayonnaise, Dijon mustard, and lemon juice. - Stir until everything is well combined. - Keep some egg chunks for added texture. - Now, stir in the finely sliced green onions. - If you like, add fresh herbs like dill or parsley. - Taste your salad and adjust the salt and pepper as needed. - You can serve your salad on whole grain toast. - It also works great in lettuce wraps. - For a light meal, serve it on a bed of mixed greens. - Enjoy your creamy avocado egg salad right away! For detailed steps, check the Full Recipe. To make a great avocado egg salad, choose ripe avocados. They should feel soft but not mushy. A ripe avocado has a rich taste that makes your salad creamy and delightful. For boiling eggs, start with cold water. Place the eggs in a pot and cover them with water. Bring the water to a boil. Once it boils, cover the pot and turn off the heat. Let the eggs sit for about 10-12 minutes. Then, cool them in ice water. This method helps you get perfect hard-boiled eggs. Serving your salad well can impress anyone. Use a colorful bowl or bright plates. This makes the dish more inviting. You can also serve the salad on whole grain toast or in crisp lettuce wraps. Garnishing adds extra flair. Try adding slices of avocado on top. A sprinkle of fresh dill or parsley can brighten the dish. It not only looks good but also adds a fresh taste. For a fun twist, add cherry tomatoes or radishes for color and crunch. {{image_2}} You can make your avocado egg salad more exciting by adding new flavors. Try mixing in some chopped bell peppers for crunch and color. Celery adds a nice texture too. You can also spice things up. A sprinkle of paprika gives a warm flavor. If you like heat, cayenne pepper will do the trick. Just a pinch adds depth without hiding the salad's main taste. If you want a vegan option, you can replace the eggs with chickpeas. Mash the chickpeas just like you would the avocado. This makes a tasty and creamy salad, packed with protein. For a low-carb version, serve the salad in avocado halves. This way, you skip the bread but keep all the great flavors. Each bite stays fresh and rich. For the full recipe, check out the Creamy Avocado Egg Salad section above. After you make your creamy avocado egg salad, store it in an airtight container. This keeps it fresh and prevents odors from other foods. It’s best to eat it within three days. If you notice any browning, just mix it well. The lemon juice helps slow down browning, but it can still happen. You can freeze avocado egg salad, but it’s not the best choice. The texture changes when thawed. If you must freeze it, place it in a freezer-safe container. When ready to eat, thaw it in the fridge overnight. Stir well before serving. Consider adding fresh herbs or lemon juice for a boost of flavor after thawing. For the full recipe, check out the complete guide on making this delicious dish. What is the best way to hard-boil eggs? To hard-boil eggs, place them in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 9-12 minutes, depending on how firm you like the yolk. After that, cool them in ice water for easy peeling. How long does avocado egg salad last? Avocado egg salad lasts about 2-3 days in the fridge. Make sure to keep it in an airtight container. The key is to store it right after making it to keep it fresh. Can I make this salad ahead of time? You can make this salad ahead of time. However, the avocado may brown. To help prevent this, add a bit of lemon juice and cover it tightly. Why is my avocado egg salad brown? The salad turns brown due to oxidation. When avocado meets air, it oxidizes and changes color. To avoid this, mix in lemon juice and keep it covered until you're ready to eat. How do I make it creamier? To make your salad creamier, add more Greek yogurt or mayonnaise. You can also mash the avocado more thoroughly for a smoother texture. Calories per serving Each serving of avocado egg salad has about 250 calories. This can vary based on how much yogurt or mayo you use. Key nutrients in avocado and eggs Avocado is rich in healthy fats and fiber. Eggs provide protein and vitamins. Together, they make a nutritious meal. In this blog post, we explored a simple and tasty avocado egg salad. We covered the main ingredients, preparation steps, and various serving suggestions. Tips on perfecting the salad's flavor and presentation were included. You can also try fun variations and learn how to store your salad properly. With a few easy steps, you can enjoy a fresh, healthy dish. Try it today and make it your own!$

Indulge in a delicious and healthy Creamy Avocado Egg Salad that’s perfect for any meal! Made with hard-boiled eggs, ripe avocado, and a hint of lemon, this easy recipe is packed with flavor and nutrition. In just 10 minutes, you can whip up a satisfying dish that's great on toast or in wraps.

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Ingredients

4 hard-boiled eggs, peeled and chopped

1 ripe avocado, mashed

2 tablespoons Greek yogurt (or mayonnaise)

1 tablespoon Dijon mustard

2 green onions, finely sliced

1 tablespoon fresh lemon juice

Salt and pepper to taste

Optional: 1 tablespoon fresh dill or parsley, chopped

Instructions

In a medium mixing bowl, combine the chopped hard-boiled eggs and mashed avocado.

Add the Greek yogurt (or mayonnaise), Dijon mustard, and lemon juice to the bowl and mix gently to combine, making sure to keep some egg chunks intact for texture.

Stir in the sliced green onions and fresh herbs if using, and season with salt and pepper to taste.

Taste and adjust the seasoning if necessary.

Serve immediately on whole grain toast, in lettuce wraps, or on a bed of mixed greens.

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

- Presentation Tips: Serve in a colorful bowl or on individual plates, garnished with extra slices of avocado and a sprinkle of dill or parsley for a fresh touch.