Avocado Egg Salad

$- 4 hard-boiled eggs, chopped - 1 ripe avocado, mashed - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 2 tablespoons fresh chives, chopped - Salt and pepper to taste - Optional: 1/4 teaspoon smoked paprika for an extra kick These ingredients come together to make a creamy and delicious dish. The hard-boiled eggs give protein and texture. The ripe avocado adds creaminess and healthy fats. Greek yogurt helps bind it all while adding tang. Dijon mustard brings a nice zing, and lemon juice brightens up the mix. Fresh chives add a mild onion flavor. - Calories per serving: About 250-300 - Macronutrient breakdown: - Protein: 10-15 grams - Fat: 20-25 grams - Carbohydrates: 10-15 grams This recipe is packed with nutrients. The healthy fats from the avocado help keep you full. The eggs provide protein, which is great for muscle health. - How to pick the perfect avocado: - Look for avocados that yield slightly to gentle pressure. - The skin should be dark green to black, but not too wrinkled. - Signs of overripeness: - If the avocado feels very soft or has dark spots, it may be bad. - Avoid avocados that have a strong smell; that can mean they are overripe. Choosing the right avocado makes all the difference in taste. A ripe avocado makes this salad truly shine! For the full recipe, visit the main article. To start, you need to hard-boil the eggs. Place four eggs in a pot. Cover them with water, about an inch above the eggs. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10 to 12 minutes. This method ensures they cook evenly. After that, transfer the eggs to an ice bath. Leave them in the cold water for about five minutes. This cooling method makes peeling easier. Next, let's mash the ripe avocado. First, cut the avocado in half and remove the pit. Scoop the flesh into a mixing bowl. Use a fork to mash it. Aim for a smooth texture but keep some small chunks. This texture adds depth to your egg salad. You can also use a potato masher if you prefer. Just be careful not to over-mash it. Now it's time to combine all the ingredients. Add the chopped hard-boiled eggs to the mashed avocado. Stir in the Greek yogurt, Dijon mustard, and fresh lemon juice. Mix until everything is well combined. Be gentle to avoid a mushy texture. Lastly, fold in the chopped chives. Season with salt, pepper, and smoked paprika if you like. Adjust the seasoning to your taste. This step is crucial for bringing out the flavors. Enjoy your Avocado Egg Salad Delightfully Creamy and Nutritious with the full recipe! To make your avocado egg salad shine, start with lemon juice. It adds brightness and cuts through the creaminess. Use about one tablespoon, but taste as you go. If you want more zing, add a bit more. Next, think about seasonings. Salt and pepper are must-haves. They help bring out the flavors. You can also try smoked paprika for a fun twist. It adds depth and a hint of smokiness. Mix gently to keep the egg chunks intact while blending flavors. There are many great ways to serve avocado egg salad. You can enjoy it on toasted bread for a tasty sandwich. Another idea is to serve it in lettuce cups. This makes a fresh and low-carb option. You can even pair it with whole-grain crackers. This adds a nice crunch. If you want to make it a meal, serve it with a side salad. The greens balance the creamy egg salad perfectly. Presentation matters! A good-looking dish makes food more appealing. Use fresh chives as a garnish. They add color and a touch of flavor. You might also sprinkle some smoked paprika on top for visual flair. For serving, consider avocado halves. Fill them with your egg salad for a beautiful dish. You can also use a bed of mixed greens. This adds freshness and makes your meal more colorful. {{image_2}} You can easily switch Greek yogurt for other creamy options, like sour cream. This change adds a tangy flavor. You could also use mayo for a classic taste. If you want a lighter version, try silken tofu. It gives a similar texture without the dairy. Herbs and spices can change the whole dish. Instead of chives, try dill or basil for new flavors. Add crushed red pepper for heat. You can make the salad your own with these simple swaps. For a vegan option, leave out the eggs and yogurt. Use mashed chickpeas mixed with avocado. This keeps it creamy and adds protein. You can also add nutritional yeast for a cheesy taste. If you need a gluten-free meal, you can enjoy this dish as is. All the ingredients are naturally gluten-free. You can serve it in lettuce wraps or on gluten-free bread. Want to add more veggies? Try diced bell peppers or finely chopped celery. These add crunch and freshness. You could also mix in some diced pickles for a tangy bite. For extra protein, add cooked chicken or shrimp. This makes it a heartier meal. Just mix them in carefully, so they don't overpower the salad. The classic recipe is great, but these twists can take it to the next level. Check out the Full Recipe for more details! To keep your avocado egg salad fresh, store it in an airtight container. Make sure to press plastic wrap directly onto the surface to reduce air contact. This helps prevent browning from the avocado. You can store it in the fridge for up to three days. After that, the flavors may change, and the texture can get mushy. Can you freeze avocado egg salad? I do not recommend freezing it. The texture of the avocado changes when frozen. If you try to freeze it, it may turn watery and grainy when thawed. Instead, enjoy it fresh to savor its creamy goodness. If you need to reheat leftover avocado egg salad, do so gently. Use a microwave on low power for a short time. Stir the salad halfway through to heat it evenly. Avoid cooking it too long, or the eggs will get rubbery. For the best taste, serve it cold as a refreshing dish. For the full recipe, check out Avocado Egg Salad Delight 🥑🥚. Yes, you can make avocado egg salad ahead of time. To keep it fresh, store it in an airtight container. Add lemon juice to reduce browning. This salad tastes great after chilling in the fridge for a couple of hours. You can prepare the eggs and mash the avocado the day before. Just combine the ingredients right before serving for the best taste. If you need to replace eggs, try using chickpeas or tofu. Both options work well. Mash chickpeas until they are coarse. For tofu, use firm or silken tofu. Season it to match the salad's flavor. You can also try mashed avocado alone for a creamy texture. Avocado egg salad lasts about 2-3 days in the fridge. Store it in a sealed container. Always check for discoloration or off smells before eating. If it turns brown, that means it’s time to toss it out. For best results, eat it fresh within one or two days. Yes, avocado egg salad is very healthy. It combines protein from eggs and healthy fats from avocado. Here are some benefits: - Eggs provide protein and essential nutrients. - Avocado offers healthy fats and fiber. - Greek yogurt adds probiotics for gut health. This salad can help keep you full and satisfied while offering great taste. Enjoy it as part of a balanced meal. For the full recipe, check out the details above! This blog post covered making a tasty avocado egg salad. You learned about the key ingredients, including hard-boiled eggs and ripe avocados. We discussed cooking techniques, how to mix flavors, and even serving suggestions. Don’t forget the tips for storing leftovers! Avocado egg salad is versatile and nutritious. With all these insights, I encourage you to try this quick meal. Enjoy your culinary creation!$

Discover a delightful twist on a classic with this Avocado Egg Salad recipe! Combining creamy avocado with hard-boiled eggs, Greek yogurt, and zesty Dijon mustard, this salad is both nutritious and easy to make. Perfect for a light lunch or snack, it’s ready in just 15 minutes. Join us to explore how to elevate your meals with this tasty recipe that impresses. Click through for all the delicious details!

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Ingredients

4 hard-boiled eggs, chopped

1 ripe avocado, mashed

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons fresh chives, chopped

Salt and pepper to taste

Optional: 1/4 teaspoon smoked paprika for an extra kick

Instructions

Prepare the Eggs: Start by hard-boiling the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop.

Mash the Avocado: In a mixing bowl, mash the ripe avocado with a fork until smooth but still slightly chunky, to add texture.

Combine Ingredients: Add the chopped hard-boiled eggs to the mashed avocado. Then, stir in the Greek yogurt, Dijon mustard, and fresh lemon juice until well combined.

Season: Add in chopped chives and season with salt, pepper, and smoked paprika (if using). Mix gently to combine all the flavors without mashing the eggs too much.

Serve: Transfer the egg salad to a serving bowl.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 2-4

- Presentation Tips: Serve the egg salad on a bed of mixed greens or in avocado halves for a beautiful and healthy presentation. Garnish with additional chives and a sprinkle of smoked paprika for color!