Avocado Egg Salad

$Avocado egg salad is a tasty and healthy dish. It combines creamy avocado with hard-boiled eggs. This recipe is perfect for lunch or a snack. You can make it in about 30 minutes. - 4 large eggs, hard-boiled - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon freshly squeezed lemon juice - 1 small red onion, finely chopped - 1 celery stalk, finely diced - Salt and freshly cracked black pepper to taste - Fresh dill or chives for garnish This avocado egg salad is rich in protein and healthy fats. Each serving provides about: - Calories: 220 - Protein: 10g - Carbohydrates: 10g - Fat: 18g - Fiber: 5g The healthy fats from the avocado help you feel full. The eggs add protein to keep you energized. Enjoy this fresh and flavorful delight! To start, you need to prepare the hard-boiled eggs. Place the eggs in a medium pot. Add cold water until it covers the eggs by an inch. Heat the pot over medium-high heat until the water boils. Once it boils, take the pot off the heat. Cover it with a lid and let the eggs sit for 12 minutes. After that, move the eggs to a bowl of ice water. This cools them quickly and stops the cooking. Let them cool for at least 5 minutes. Then, gently tap the eggs on a hard surface to crack the shell. Peel the shells off and chop the eggs into bite-sized pieces. Next, you will mash the avocado. Grab a ripe avocado and cut it in half. Remove the pit and scoop the flesh into a large mixing bowl. Use a fork to mash the avocado. Aim for a smooth texture, but keep some chunks. This adds a nice bite to the salad. Now, it’s time to mix the ingredients. Add 2 tablespoons of Greek yogurt, 1 tablespoon of Dijon mustard, and 1 tablespoon of freshly squeezed lemon juice to the mashed avocado. Stir well until everything is creamy and mixed. Then, gently fold in the chopped hard-boiled eggs, 1 small finely chopped red onion, and 1 finely diced celery stalk. Take care not to break the egg pieces too much. Finally, season with salt and freshly cracked black pepper to taste. Enjoy the balance of flavors in this fresh and flavorful avocado egg salad. For the complete recipe, check out the Full Recipe section. Cooking eggs perfectly can be tricky. To hard-boil eggs, use a pot with a lid. Place the eggs in the pot and cover them with cold water. Ensure the water level is about an inch above the eggs. Bring the water to a rolling boil on medium-high heat. When it boils, take the pot off the heat. Cover it with the lid and let the eggs sit for 12 minutes. This method ensures that the eggs cook evenly and remain tender. After 12 minutes, cool them in ice water. This stops the cooking and makes peeling easier. Choosing a ripe avocado is key to a tasty salad. Look for avocados that yield slightly when you press them. They should feel soft but not mushy. When mashing the avocado, use a fork to create a smooth yet chunky texture. This adds depth to the dish. Avoid over-mashing. You want to keep some small pieces for a delightful bite. A perfectly mashed avocado is creamy and brings a fresh taste to your egg salad. Seasoning makes a big difference in flavor. I recommend using salt and freshly cracked black pepper to start. Add these seasonings to taste as you mix the ingredients. For a zesty kick, you can include lemon juice. I also love adding fresh herbs like dill or chives for extra flavor. These herbs brighten the dish and enhance its look. You can experiment with spices too! A pinch of paprika or cayenne pepper can add warmth and excitement. For more ideas, check out the Full Recipe for additional seasoning options. {{image_4}} You can boost flavor with fresh herbs. I love adding dill or chives. They bring a bright taste and a nice look. Just chop them finely and mix them in. You can also try parsley or cilantro for a different twist. Spices can give your dish a kick. Try adding a pinch of paprika or cayenne pepper. These spices add warmth without hiding the main flavors. Start with a small amount and taste as you go. Adding veggies can make your salad even better. Diced bell peppers add crunch and color. Chopped spinach or kale gives a healthy boost. You can also mix in grated carrots for a sweet touch. Consider using diced cucumbers for freshness. They add a nice crispness. Just be sure to keep the vegetables small so they mix well. Each bite should be a delightful surprise! You can create many flavors with this salad. For a spicy kick, add jalapeños or sriracha sauce. This gives a nice heat that works well with the creamy avocado. For a tropical twist, mix in diced pineapple or mango. These fruits add sweetness and a fun flavor. A splash of lime juice can enhance the tropical vibes. Experiment with these ideas to find your favorite version of avocado egg salad. Each variation makes this dish a new delight. For the complete recipe, check out the Full Recipe section. To keep your avocado egg salad fresh, store it in a sealed container. Make sure the lid is tight to prevent air from getting in. This helps keep the salad from turning brown. If you can, press a piece of plastic wrap directly onto the salad before sealing. This extra layer limits air exposure even more. When stored correctly, your avocado egg salad lasts about three days in the fridge. After this time, the avocado may brown and the flavors might fade. If you notice any off smells or changes in texture, it’s best to toss it out. Always trust your senses; they are your best guide for food safety. I don’t recommend freezing avocado egg salad. The texture of the avocado changes when frozen, making it mushy when thawed. If you want to prepare it ahead of time, consider making the egg salad without the avocado. You can mix in the avocado just before serving for the best flavor and texture. Yes, you can use mayonnaise instead of Greek yogurt. Mayonnaise will make the salad creamier. However, Greek yogurt adds protein and tanginess. If you prefer a lighter option, stick with Greek yogurt. Avocado egg salad lasts about 2-3 days in the fridge. Store it in an airtight container to keep it fresh. After a day, the avocado may brown slightly. To slow this down, add extra lemon juice before storing. You can serve avocado egg salad in many fun ways. Here are a few ideas: - On whole grain toast - In crisp lettuce leaves - With crunchy crackers - As a filling for sandwiches - As a topping for salads Enjoy experimenting with different serving styles! For a complete guide, check out the Full Recipe. This blog post covered all you need for making avocado egg salad. You learned the ingredients, how to cook eggs, and mix them with avocado. I shared tips for perfect cooking and suggested fun variations. Proper storage keeps your salad fresh longer. In the end, avocado egg salad is healthy, tasty, and easy to make. Mix it up and enjoy!$

Savor the freshness of this Avocado Egg Salad Delight, a perfect dish for any occasion! Made with hard-boiled eggs, creamy avocado, and zesty ingredients, this recipe is both delicious and nutritious. Whether you enjoy it on toast, in lettuce wraps, or with crackers, it's a crowd-pleaser. Explore this easy-to-follow guide and elevate your meal prep game today! Click through for the full recipe and impress your taste buds.

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Ingredients

4 large eggs, hard-boiled

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1 small red onion, finely chopped

1 celery stalk, finely diced

Salt and freshly cracked black pepper to taste

Fresh dill or chives for garnish

Instructions

Prepare the Hard-Boiled Eggs: Start by placing the eggs in a medium-sized pot. Cover the eggs with cold water, making sure there’s about an inch of water above them. Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 12 minutes.

Cool the Eggs: After the 12 minutes are up, carefully transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes to stop the cooking process. Once cooled, gently tap the eggs on a hard surface to crack the shell and peel them. Chop the peeled eggs into rough, bite-sized pieces.

Mash the Avocado: In a large mixing bowl, take the ripe avocado and use a fork to mash it until smooth but still with some texture, promoting a chunky consistency that adds to the dish.

Combine Ingredients: To the mashed avocado, add the Greek yogurt, Dijon mustard, and freshly squeezed lemon juice. Stir the mixture until everything is well combined and creamy.

Fold in the Chopped Ingredients: Carefully fold the chopped hard-boiled eggs, finely chopped red onion, and diced celery into the avocado mixture. Use a gentle hand to keep the egg pieces intact while mixing everything together.

Season to Taste: Sprinkle salt and freshly cracked black pepper over the salad. Taste and adjust the seasoning as needed, enjoying the balance of flavors.

Serving Suggestions: Serve the flavorful avocado egg salad on slices of whole grain toast, nestled in crisp lettuce leaves, or alongside crunchy crackers for a delightful snack experience.

Garnish: Finish off the dish by garnishing with fresh dill sprigs or finely chopped chives on top to enhance the flavor and add a pop of color.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4