Avocado Egg Salad

$- Ripe avocado - Large eggs - Greek yogurt - Dijon mustard - Fresh lemon juice - Fresh dill - Green onion - Salt and black pepper - Calories per serving: About 200 calories - Breakdown of macronutrients: - Protein: 10g - Carbohydrates: 6g - Fat: 15g This avocado egg salad gives you plenty of healthy protein and fats. Each serving is balanced and satisfying. The ripe avocado adds creaminess, while the eggs provide solid protein. Greek yogurt brings in extra protein and tang. The Dijon mustard and lemon juice add a zesty kick. With this dish, you enjoy a nutrient-rich meal that keeps you full. It's perfect as a lunch or snack, and you can feel good about what you're eating. You can find the full details of this recipe in the Full Recipe section. To start, place the eggs in a medium pot. Cover them with cold water, with about an inch above the eggs. Turn the heat to medium. Bring the water to a gentle boil. Once it boils, cover the pot and take it off the heat. Let the eggs cook in the steam for 12-14 minutes. This method gives you the perfect hard-boiled egg. Next, prepare an ice bath. Fill a large bowl with cold water and ice. This will help cool the eggs quickly and stop the cooking. After the resting time, move the eggs to the ice bath. Let them sit for 5-10 minutes. This step makes peeling easy. Once cooled, tap each egg on a hard surface to crack the shell. Carefully peel off the shell. Then chop the eggs into small pieces. In a large bowl, take your ripe avocado. Use a fork to mash it until smooth and creamy. You can leave some small chunks for texture if you want. Now, add flavorings to the mashed avocado. Mix in the Greek yogurt, Dijon mustard, fresh lemon juice, finely chopped dill, and a pinch of salt and pepper. Stir this mixture until it becomes a creamy, flavorful base. It’s time to combine everything. Gently fold the chopped eggs into the avocado mixture. Use a spatula to mix, but be careful to keep the eggs intact. You want them evenly coated in the creamy avocado mix. After combining, taste your egg salad. Adjust the seasoning with more salt or pepper if needed. This step ensures your dish is just right. For the full recipe, check the detailed instructions above. Enjoy your protein-packed avocado egg salad! Cooking eggs perfectly is key for this recipe. Timing matters a lot. For hard-boiled eggs, let them sit in hot water for 12-14 minutes. This gives you firm yolks without a grey ring. Peeling eggs can be tricky. To make it easy, chill the eggs in an ice bath right after boiling. This stops the cooking and helps the shells come off smoothly. Tap each egg gently on a hard surface to crack the shell. Then, peel it under running water. The water helps remove any stubborn bits of shell. Add some spice to your egg salad! Try mixing in a pinch of smoked paprika or a dash of cayenne. These spices give a nice kick without overpowering the dish. You can also adjust the texture. Want it creamier? Add more Greek yogurt. For a chunkier salad, leave some avocado pieces intact. This creates a fun contrast in the dish. Serving this egg salad is all about style. You can pile it on toasted whole grain bread for a hearty snack. Or, scoop it into crisp lettuce cups for a light option. To make it look even better, garnish with extra dill or sliced green onions. These touches add a pop of color and freshness. For more ideas, check the Full Recipe for tips on how to present your dish beautifully. {{image_4}} You can swap Greek yogurt for other ingredients. For a creamier base, try sour cream. If you want a lighter option, use plain yogurt. For vegan lovers, mashed silken tofu works great. It adds creaminess without eggs or dairy. Want to kick up the flavor? Add in some veggies! Diced bell peppers or cucumbers add crunch. You can also toss in some diced celery for a fresh taste. For a protein boost, mix in shredded chicken or canned tuna. This adds protein and makes the salad heartier. You have many ways to serve this salad. For wraps, spread it in a tortilla. Roll it up with some greens, and you have a tasty lunch. If you prefer sandwiches, use whole grain bread or a bagel. You can also scoop it into lettuce leaves for a low-carb option. Each style offers a fun twist! To keep your avocado egg salad fresh, start by placing it in an airtight container. This helps to prevent air from getting in and keeps it tasty. Store the salad in the fridge right after making it. It’s best to eat it within 3 days. After that, the avocado may brown and the eggs could lose their texture. Can you freeze avocado egg salad? No, I don’t recommend freezing it. The avocado will change in texture when thawed. Instead, enjoy it fresh. If you do have leftovers, eat them within a few days for the best flavor. If you want to reuse any leftovers, just take the salad out of the fridge. Give it a good stir before serving. You can also add a splash of lemon juice to brighten the flavors again. To make the best avocado egg salad, follow these steps: - Cook the eggs: Start with large eggs. Use the boiling method for perfect hard-boiled eggs. After boiling, cool them in an ice bath for easy peeling. - Mash the avocado: Use a ripe avocado. Mash it until smooth, but leave some chunks for texture. - Mix in flavor: Add Greek yogurt, Dijon mustard, fresh lemon juice, dill, salt, and pepper to the mashed avocado. This creates a creamy and flavorful base. - Fold in eggs: Chop the cooled eggs into small pieces. Gently fold them into the avocado mixture. Be careful to keep the eggs intact. - Taste and adjust: Always taste your salad. Adjust with more salt, pepper, or lemon juice as needed. These steps ensure rich flavor and a great texture in your salad. Yes, you can make egg salad ahead of time! - Best timeline: For optimal flavor and freshness, prepare it no more than one day ahead. - Storage: Store the salad in an airtight container in the fridge. This keeps it fresh and safe to eat. - Serving tip: Stir it again before serving. This helps mix the flavors that may have settled. Making it ahead saves time for busy days! You can serve avocado egg salad with many tasty options: - Toast: Spread it on whole grain or sourdough toast. - Lettuce wraps: Use crisp lettuce leaves for a low-carb option. - Veggies: Serve with sliced cucumbers or bell peppers. They add crunch and freshness. - Chips: Pair with tortilla chips for a fun twist. These sides create a complete and satisfying meal. For the full recipe, check out the [Full Recipe]. In this blog post, I shared how to make a tasty avocado egg salad. You learned about the key ingredients, like ripe avocados and eggs, plus their healthy benefits. I covered step-by-step instructions for cooking eggs and preparing the mix. You also got helpful tips for perfecting flavors and presentation. Remember, you can customize this salad with different ingredients and serve it in various ways. Experiment to find your favorite version. Enjoy your delicious creation, and make it your own!$

Discover the deliciousness of creamy avocado egg salad with this easy recipe! In just 30 minutes, you can create a delightful dish packed with flavor, perfect for any meal. This recipe features perfectly cooked eggs blended with ripe avocado, Greek yogurt, and fresh herbs, all in a creamy texture.

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Ingredients

4 large eggs

1 ripe avocado

1 tablespoon Greek yogurt

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice

1 tablespoon fresh dill, finely chopped

1 green onion, finely sliced

Salt and freshly ground black pepper to taste

Instructions

Start by placing the eggs in a medium-sized saucepan. Cover them completely with cold water, ensuring there's about an inch of water above the eggs. Turn the heat to medium and bring the water to a gentle boil. Once it reaches a rolling boil, cover the pot with a lid, remove it from the heat, and let it sit undisturbed for 12-14 minutes to cook the eggs perfectly.

While your eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice. This will help stop the cooking process once the eggs are done. After the resting time, carefully transfer the eggs to the ice water bath and let them cool for 5-10 minutes. This step makes the peeling easier.

Once the eggs are fully cooled, gently tap each egg against a hard surface to crack the shell. Carefully peel the shells off and then chop the eggs into small, bite-sized pieces.

In a large mixing bowl, take your ripe avocado and mash it with a fork until it reaches a smooth, creamy consistency. Make sure to leave a few small chunks for texture if desired.

To the mashed avocado, add the Greek yogurt, Dijon mustard, lemon juice, freshly chopped dill, and a generous pinch of salt and pepper. Mix all of these ingredients together thoroughly until they are well combined, creating a flavor-packed creamy base.

Now, gently fold the chopped eggs and sliced green onion into the avocado mixture. Use a spatula or spoon to carefully combine, aiming to keep the eggs intact while ensuring they are evenly coated with the avocado mixture.

Give your egg salad a taste and adjust the seasoning with more salt or pepper as necessary to suit your preference.

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

- Presentation Tips: For an enticing presentation, serve the creamy egg salad generously piled on slices of toasted whole grain bread or neatly scooped into crisp lettuce cups. Garnish with additional sprigs of fresh dill or sprinkle with sliced green onions for an added pop of color and freshness.