Avocado Egg Salad

$- 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 2 tablespoons fresh chives, chopped - 1 tablespoon lemon juice - Salt and pepper to taste - Optional: Paprika for garnish The ingredients for this avocado egg salad are simple yet powerful. First, you need four large eggs. They add protein and richness to the dish. A ripe avocado is key. It brings creaminess and healthy fats. Next, Greek yogurt keeps the salad light but adds a tangy taste. Dijon mustard gives a slight kick, making each bite exciting. Fresh chives add a mild onion flavor. They also brighten the dish with their green color. Lemon juice brings acidity, balancing the creaminess of the avocado and yogurt. Finally, salt and pepper enhance all the flavors. If you want, sprinkle some paprika on top for a pop of color. Using these fresh ingredients makes the salad both tasty and nutritious. You can find the full recipe with detailed steps to prepare this delicious meal. To start, place your four large eggs in a saucepan. Cover them with cold water, about an inch above the eggs. Turn the heat on high and let the water boil. Once it boils, reduce the heat to medium and let it simmer for 10 to 12 minutes. This gives you hard-boiled eggs with a creamy yolk. After the time is up, transfer the eggs to an ice bath. Fill a bowl with ice and cold water. This cools the eggs quickly and makes peeling easier. Let them sit in the ice bath for about five minutes. While the eggs cool, grab your ripe avocado. Use a sharp knife to cut it in half. Carefully remove the pit. You can twist the halves to help release the pit. Next, scoop the avocado flesh into a mixing bowl using a spoon. Make sure to choose an avocado that is ripe but firm. This gives the salad a creamy texture without being too mushy. Now it’s time to combine everything! Start by mashing the avocado with a fork. You want it to be smooth but still a bit chunky. This adds a nice texture to the salad. Next, add two tablespoons of Greek yogurt and one tablespoon of Dijon mustard. These ingredients add creaminess and flavor. Mix everything well until combined. After that, peel the cooled eggs and chop them into bite-sized pieces. Gently fold the chopped eggs into the avocado mixture. Be careful not to break the eggs too much. Finally, season with salt and pepper to taste. For the Full Recipe, check out the entire list of ingredients and detailed steps. To get the right avocado consistency, pick a ripe avocado. It should yield gently when you press it. Cut it in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash it until it’s smooth but still a bit chunky. This gives your salad a nice feel. When chopping the eggs, let them cool first. Peel the eggs and chop them into small pieces. Aim for bite-sized chunks, so they mix well with the avocado. To boost flavor, consider adding spices and herbs. Fresh dill or parsley can bring a new taste. A sprinkle of garlic powder or a dash of cayenne pepper can also add a fun kick. For garnishes, you can use paprika for a pop of color or extra chives for freshness. These small touches can make a big difference. Presentation matters. Serve your avocado egg salad in elegant bowls. You can also place it on a bed of mixed greens for a vibrant look. For complementary sides, consider pairing it with whole-grain bread or crispy crackers. A side of fresh fruit can balance the meal nicely. Explore these ideas to make your dish stand out! {{image_2}} You can change the binder in this recipe to fit your taste. If you want a creamier texture, try using mashed silken tofu instead of Greek yogurt. It adds a nice creaminess while keeping it dairy-free. You can also use mayonnaise for a richer flavor. For herbs or spices, get creative! Dill or parsley add fresh notes. You can even add a pinch of garlic powder for an extra kick. Want to make it vegan? Simply swap out the eggs for chickpeas. Mash them up like you would the eggs. Add in some turmeric for color and flavor. This keeps the dish tasty while being plant-based. If you're watching carbs, skip the yogurt and use just avocado. This keeps the dish low-carb and still creamy and delicious. You can also add in some diced celery for crunch without the carbs. Seasonal veggies can really change the dish. In the spring, add in fresh peas or radishes for a pop of color and taste. In the fall, consider mixing in roasted pumpkin or butternut squash for warmth and comfort. Adjust flavors based on the season too. For summer, a hint of lime and fresh cilantro can brighten it up. In winter, add smoked paprika for a deeper, cozy flavor. For the full recipe, refer to the Creamy Avocado Egg Salad section above. To store your avocado egg salad, first, let it cool to room temperature. Place it in an airtight container. This keeps the flavors fresh and prevents drying out. Use glass or plastic containers with tight lids for best results. - Airtight container - Glass or plastic material You can freeze avocado egg salad, but note that the texture may change. To freeze it, scoop the salad into freezer-safe containers. Leave some space at the top for expansion. When ready to eat, thaw it in the fridge for a few hours. Stir well before serving to help regain some creaminess. - Freezer-safe containers - Leave space for expansion In the fridge, your avocado egg salad lasts about 3 to 4 days. Check for signs of spoilage. If you see brown spots or a sour smell, it’s time to toss it. Freshness is key for taste and safety. - 3 to 4 days in the fridge - Look for brown spots or sour smell Yes, you can make Avocado Egg Salad ahead of time. To prep in advance, cook the eggs and mash the avocado a few hours before serving. Store the salad in an airtight container in the fridge. It tastes great for up to two days. For best results, mix in the eggs right before serving. This keeps the texture fresh and tasty. If you don't have Greek yogurt, here are some great substitutes: - Sour cream - Plain yogurt - Silken tofu - Mayonnaise - Cottage cheese Each option adds a unique flavor and texture. Choose what you like best! To make more servings, simply increase the number of eggs and avocado. For example, use 8 eggs and 2 avocados for 8 servings. Adjust the Greek yogurt and mustard too. Keep the same ratio for the other ingredients. This way, everyone gets a tasty meal! Yes, this recipe is gluten-free. All the ingredients used, like eggs and avocado, do not contain gluten. Just ensure any additional ingredients, like mustard, are also gluten-free. It's a perfect choice for those avoiding gluten in their diet. To keep the salad fresh, use these tips: - Add lemon juice to the avocado right away. - Store the salad in an airtight container. - Cover the surface of the salad with plastic wrap, pressing it down to remove air. These steps help keep your Avocado Egg Salad looking bright and green! This blog post covered a delicious recipe for avocado egg salad. We discussed ingredients, cooking steps, and tips for perfecting the dish. Remember, you can customize flavors and make this salad your own. Storage tips ensure your salad stays fresh, while alternatives cater to various diets. Enjoy making this tasty dish, and don't hesitate to experiment with seasonal ingredients. Homemade food always tastes better and is healthier. Happy cooking!$

Discover the deliciousness of creamy avocado egg salad with this easy recipe! Perfect for a light lunch or a tasty snack, this dish combines boiled eggs with ripe avocado, Greek yogurt, and fresh herbs for a flavor explosion. In just 30 minutes, you can whip up a nutritious meal that's both satisfying and healthy. Ready to impress your taste buds? Click to explore the full recipe and elevate your culinary game!

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Ingredients

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

2 tablespoons fresh chives, chopped

1 tablespoon lemon juice

Salt and pepper to taste

Optional: Paprika for garnish

Instructions

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and let simmer for 10-12 minutes. Once cooked, transfer the eggs to an ice bath to cool.

Prepare the Avocado: While the eggs are cooling, cut the ripe avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

Mash the Avocado: Use a fork to mash the avocado until smooth but still slightly chunky for texture.

Add Other Ingredients: To the mashed avocado, add the Greek yogurt, Dijon mustard, lemon juice, and chopped chives. Mix until well combined.

Peel and Chop the Eggs: Once the eggs are completely cool, peel them and chop them into bite-sized pieces.

Combine: Gently fold the chopped eggs into the avocado mixture, being careful not to break the eggs too much. Season with salt and pepper to taste.

Serve: Spoon the avocado egg salad onto a bed of mixed greens, or serve in lettuce wraps.

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

- Presentation Tips: Serve in elegant bowls and sprinkle a pinch of paprika on top for an extra pop of color. Garnish with additional chives for freshness.