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For my avocado egg salad, I use these key ingredients: - 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon freshly squeezed lemon juice - 2 green onions, finely chopped - Salt and pepper, to taste - 1/4 teaspoon smoked paprika These ingredients work together to create a creamy and tasty dish. The eggs give protein, while the avocado adds healthy fats. Greek yogurt makes it rich without excess calories. You can make your salad look special with these garnishes: - Fresh cilantro, chopped - Extra smoked paprika - Slices of radish - Chopped tomatoes Adding these will give your dish a pop of color and flavor. To change the taste of your salad, try these seasoning ideas: - A dash of hot sauce for heat - A sprinkle of garlic powder for depth - Fresh herbs like dill or parsley These variations can help you find your favorite flavor. Feel free to mix and match! For the full recipe, check out Avocado Egg Salad Delight. To begin, place four large eggs in a saucepan. Cover them with cold water, about an inch above the eggs. Heat the pot on medium-high until it boils. Once boiling, cover the pot with a lid. Remove the pot from the heat and let it sit for 10-12 minutes. This method gives you perfect hard-boiled eggs. While the eggs cook, grab a ripe avocado. Slice it in half and carefully remove the pit. Use a spoon to scoop the green flesh into a mixing bowl. With a fork, mash the avocado until it's smooth but still has some chunks. This adds great texture to your salad. After the eggs cool, peel off the shells. Dice the eggs into small pieces and add them to the bowl with the mashed avocado. Now, add Greek yogurt, Dijon mustard, lemon juice, and chopped green onions. Sprinkle in salt, pepper, and smoked paprika. Gently fold everything together until well mixed. Taste and adjust seasoning if needed. You can serve it right away or chill it for up to two hours. For a nice touch, serve it on lettuce or in avocado halves. You can find the Full Recipe in the previous section. To mash avocado well, use a fork or a potato masher. Start with a ripe avocado. A ripe avocado is soft and yields to gentle pressure. Scoop the flesh into a bowl. Press down firmly and mix in a circular motion. Stop when it’s smooth but still a bit chunky. This adds great texture to your salad. You can also add a splash of lemon juice while mashing. This keeps the color bright and fresh. For perfect boiled eggs, place them in a saucepan. Cover with cold water, about an inch above the eggs. Heat on medium-high until boiling. Once boiling, cover and remove from heat. Let the eggs sit for 10-12 minutes. After that, cool them under cold water. This makes peeling easier. The eggs will be firm yet creamy inside. To make your avocado egg salad pop, consider adding flavor boosters. Fresh herbs like cilantro or dill can brighten your dish. A pinch of smoked paprika adds warmth. For a little kick, try adding a dash of hot sauce. Also, taste your salad before serving. Adjust the salt and pepper to your liking. These little tweaks can take your dish from good to great. For the full recipe, check out the detailed steps above. {{image_4}} Fresh herbs can spice up your avocado egg salad. Try adding chopped parsley or dill. These herbs add a bright flavor and extra nutrition. You can also use basil for a sweet twist. Just chop the herbs finely before mixing them in. You can switch up the dressing for a new taste. Instead of Greek yogurt, use mayo for creaminess. For a tangy kick, try adding a splash of vinegar. Want some heat? Mix in some hot sauce or sriracha. You can also toss in diced tomatoes or bell peppers for added crunch and color. Get creative with how you serve your salad. Spoon it onto whole-grain toast for a tasty sandwich. You could also make lettuce wraps for a low-carb option. For a fun twist, serve it in avocado halves. This makes a lovely dish that looks great on your table. Check out the Full Recipe for more ideas! Store leftover egg salad in an airtight container. This keeps it fresh longer. Make sure to press the lid down tightly to avoid air. If you have extra dressing, store it separately. This helps keep the salad from getting too soggy. Refrigerate your avocado egg salad right away. It’s best to eat it within three days. If you leave it out, bacteria can grow. Always check for any changes in smell or color before eating. If it looks or smells odd, throw it away. Freezing egg salad is not the best choice. The texture changes when thawed. If you must freeze it, use a freezer-safe container. Leave some space at the top for expansion. Thaw in the fridge overnight before using. Mix it well to restore some creaminess. Yes, you can use mayo instead of Greek yogurt. Mayo adds creaminess and richness. If you prefer a classic flavor, mayo works well. You can mix it with mustard for a tangy taste. However, Greek yogurt gives more protein and fewer calories. Choose based on your taste. You can store Avocado Egg Salad for up to 2 days in the fridge. Keep it in an airtight container. The avocado may brown, but it’s still safe to eat. If you want to keep it fresh longer, add lemon juice. The acid helps slow down browning. Avocado Egg Salad pairs well with many dishes. Here are some ideas: - Toasted bread or bagels - Fresh lettuce leaves for wraps - Crackers for a crunchy bite - Sliced cucumbers or bell peppers - A fresh green salad on the side These options make your meal colorful and fun. Enjoy exploring different pairings! For the full recipe, check out the recipe section above. We covered the key ingredients for a tasty Avocado Egg Salad, from main ingredients to optional garnishes. I shared step-by-step instructions to help you boil eggs and prepare avocados. You learned tips for mashing and perfecting the eggs. I also suggested creative variations and storage advice. In the end, this dish is simple and fun. You can make it your own in many ways. Enjoy making this healthy snack!

Avocado Egg Salad

Discover the delicious Avocado Egg Salad Delight that combines creamy avocado and protein-packed eggs for a nutritious meal! This easy recipe features tangy Greek yogurt, zesty Dijon mustard, and hints of smoked paprika, making it the perfect dish for lunch or a snack. Follow our simple steps to create a flavorful salad that you can enjoy right away or chill for later. Click to explore the full recipe and impress your taste buds!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

2 green onions, finely chopped

Salt and pepper, to taste

1/4 teaspoon smoked paprika

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Boil the Eggs: Begin by placing the eggs in a saucepan. Fill the pot with cold water, enough to cover the eggs by about an inch. Heat on medium-high and bring to a rolling boil. Once boiling, cover the pot with a lid, remove it from the heat, and let the eggs sit for 10-12 minutes for perfectly hard-boiled goodness.

    Prepare the Avocado: While the eggs are cooking, take the ripe avocado, slice it in half, and carefully remove the pit. Use a spoon to scoop out the green flesh into a mixing bowl. Using a fork, mash the avocado until it reaches a smooth yet slightly chunky consistency for added texture.

      Chop the Eggs: Once the eggs have cooled, carefully peel off the shells. Dice the eggs into small, bite-sized pieces and add them to the bowl containing the mashed avocado.

        Make the Dressing: In the same mixing bowl, incorporate the Greek yogurt, Dijon mustard, freshly squeezed lemon juice, finely chopped green onions, salt, pepper, and smoked paprika. Gently fold all the ingredients together until they are well combined and the flavors are married beautifully.

          Season to Taste: Take a moment to taste your egg salad mixture. Adjust the seasoning with additional salt or pepper if desired, ensuring it’s to your liking.

            Chill or Serve: You can serve this delightful salad immediately or, for a refreshing twist, refrigerate it for up to 2 hours before serving to let the flavors meld.

              - Presentation Tips: To serve, spoon the egg salad onto a bed of fresh lettuce or inside avocado halves for a stunning visual. Garnish with a sprinkle of smoked paprika and a few chopped cilantro leaves for a pop of freshness and color.

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