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- 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon fresh lemon juice - 1/4 teaspoon garlic powder - 1/4 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup red bell pepper, finely diced - 1/4 cup green onions, sliced - Fresh cilantro leaves for garnish When making avocado egg salad, you need to focus on the right ingredients. The base is four large eggs, which give the salad its heartiness. I love using ripe avocados because they add creaminess without needing too much fat. Adding two tablespoons of Greek yogurt helps as well. It gives a nice tang and extra protein. For flavor, I always add Dijon mustard and fresh lemon juice. They brighten the dish and enhance the taste. Garlic powder and smoked paprika add depth. Don’t forget salt and pepper; they balance everything out. Fresh additions make the salad pop. Finely diced red bell pepper adds crunch and color. Sliced green onions give a mild onion flavor. Finally, I love garnishing with fresh cilantro. It adds a bright finish and freshness to the dish. You can find the complete recipe in the full recipe section. Enjoy creating this creamy delight! To boil large eggs perfectly, start by placing them in a medium saucepan. Cover the eggs with water, ensuring there’s about an inch of water above them. Bring the water to a boil over medium heat. Once it boils, cover the pan with a lid and turn off the heat. Leave the pan on the warm burner for 10-12 minutes. This method makes sure the eggs cook well. Next, make an ice bath. Fill a large bowl with cold water and add ice cubes. This step cools the eggs quickly after boiling. After the time is up, move the eggs to the ice bath. Let them cool for about five minutes. This cooling helps with peeling. Peel the eggs gently and chop them into small pieces. Now, let’s prepare the avocado mixture. Take a ripe avocado and scoop it into a mixing bowl. Mash it with a fork until it's creamy. Then, add Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir everything well until it blends smoothly. This mixture adds great flavor and creaminess to your salad. Now it’s time to mix everything together. Carefully fold in the chopped eggs, finely diced red bell pepper, and sliced green onions into the avocado mixture. Stir gently to combine. Be careful not to break the eggs too much. After mixing, taste the salad. Adjust the seasoning as needed by adding more salt, pepper, or lemon juice to fit your taste. Once done, you’ll have a fresh and creamy avocado egg salad ready to enjoy. For the full recipe, check the earlier sections of this article. To make your egg salad creamy without adding too many calories, use ripe avocado. The avocado adds healthy fats and keeps the salad smooth. You can also mix in a bit of Greek yogurt. This keeps the taste rich while cutting down on mayo. When it comes to mashing the avocado, use a fork for the best results. A fork gives you control and helps you achieve a perfect texture. Start by scooping out the flesh into a bowl. Then, mash gently until it is smooth but still has a few small chunks. This adds some fun texture to your salad. Avocado egg salad shines when served in many ways. You can spread it on whole-grain bread for a tasty sandwich. It works well in a wrap, too. Just add some crunchy veggies for extra flavor. Another great idea is serving it on a bed of mixed greens. This keeps it light and fresh. For a bit of crunch, pair it with crackers. You can also enjoy it with fresh veggies like cucumber or bell pepper slices. This adds color and makes a beautiful plate. Each serving of avocado egg salad has about 200 calories. It’s packed with protein from the eggs and healthy fats from the avocado. These ingredients also give you vitamins and minerals. Eggs are a great source of B vitamins, while avocados are rich in potassium and fiber. Eating this salad can help you feel full longer. The healthy fats and protein work together to keep you satisfied. Plus, it’s a fun way to enjoy nutritious ingredients! {{image_4}} You can make your avocado egg salad even tastier by adding fun ingredients. Try mixing in fresh herbs like basil or dill. These herbs give a bright taste. You can also add spices like cumin or chili powder for a kick. If you love savory bites, consider adding crispy bacon. Its crunch pairs well with the creaminess of the salad. Feta cheese is another great choice. It adds a salty, tangy flavor that blends nicely with avocado. If you need a dairy-free option, you can swap Greek yogurt for non-dairy yogurt. Almond or coconut yogurt works well here. This keeps your salad creamy without dairy. For those avoiding gluten, serve your salad in lettuce wraps. Romaine or butter lettuce makes a perfect vessel. This way, you can enjoy a fresh and light meal. Get creative with how you serve your avocado egg salad! You can use it as a dip with your favorite crackers. It’s perfect for parties or casual snacks. Another fun idea is to stuff it into hollowed vegetables. Bell peppers and cucumbers work great. This adds color and makes a fun presentation. For the full recipe, check out the Avocado Egg Salad Fiesta. To keep leftover avocado egg salad fresh, store it in an airtight container. Make sure to press plastic wrap directly onto the surface of the salad before sealing the lid. This helps reduce air exposure. For meal prep, divide the salad into single servings. This way, you can grab a portion when needed. Avocado egg salad stays good in the fridge for about 3 days. Check for signs of spoilage. If you see any discoloration or if it smells off, it's best to toss it. The salad may also become watery over time, which is another indicator that it’s no longer fresh. You can freeze avocado egg salad, but it's not ideal. Freezing can change the texture. If you decide to freeze it, use a freezer-safe container. When ready to eat, defrost it in the fridge overnight. Stir well before serving to mix the ingredients again. For the best taste, consume it within a month. You can use mashed avocado for creaminess. Another great option is silken tofu. Both add a smooth texture without yogurt. You can also try mayonnaise or non-dairy yogurt. Each choice keeps the salad rich and tasty. Yes! You can use hard-boiled eggs, which are the classic choice. Soft-boiled eggs work too, adding a nice creaminess. Poached eggs are another fun option. They will give your salad a unique twist while keeping it delicious. You can add diced tomatoes for freshness. Chopped herbs like dill or parsley bring flavor. Spice lovers might enjoy jalapeños for a kick. For crunch, try adding nuts or seeds. User-submitted ideas include bacon bits or feta cheese for richness. These tweaks make the dish your own and fun to share. Check the Full Recipe for more inspiration. In this article, we covered how to make a tasty avocado egg salad. You learned about the key ingredients, like eggs and avocado, as well as flavor boosters. We shared step-by-step instructions to make it easy. You now have tips for perfecting your dish and plenty of ideas for serving. Finally, we discussed storing your salad for future meals. I hope you feel inspired to try this simple recipe. Enjoy the fresh flavors and healthy benefits!

Avocado Egg Salad

Elevate your lunch game with this delicious Avocado Egg Salad Fiesta! Packed with creamy avocado, protein-rich eggs, and vibrant veggies, this easy recipe is perfect for sandwiches or wraps. In just 25 minutes, you can whip up a fresh and satisfying meal that's great for any occasion. Don't miss out on this tasty twist on a classic favorite! Click through to explore the full recipe and get inspired for your next meal!
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Ingredients
  

4 large eggs

1 ripe avocado

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup red bell pepper, finely diced

1/4 cup green onions, sliced

Fresh cilantro leaves, for garnish

Instructions
 

Begin by placing the large eggs in a medium-sized saucepan and covering them completely with water, ensuring there's about an inch of water above the eggs. Bring the water to a boil over medium heat.

    Once the water reaches a rolling boil, cover the saucepan with a lid, then turn off the heat but leave the pan on the warm burner. Let the eggs sit in the hot water for 10-12 minutes to cook through comfortably.

      While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and adding ice cubes to it. This will help cool the eggs quickly after cooking.

        When the cooking time has elapsed, carefully transfer the eggs into the ice bath using a slotted spoon. Allow them to cool for about 5 minutes, which will make peeling easier. Once cooled, gently peel the eggs and chop them into small pieces.

          In a mixing bowl, scoop the ripe avocado and mash it with a fork until it reaches a creamy consistency. Add in the Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, smoked paprika, and a pinch of salt and pepper. Stir well until all ingredients are thoroughly combined.

            Carefully fold the chopped eggs, finely diced red bell pepper, and sliced green onions into the avocado mixture. Stir gently to combine the ingredients without breaking the eggs into tiny pieces too much.

              Taste the egg salad mixture and adjust the seasoning as necessary, adding additional salt, pepper, or lemon juice to achieve your desired flavor.

                Transfer the vibrant salad to a serving bowl, and finish by garnishing it with fresh cilantro leaves for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Serving Suggestions: This salad is perfect served on a bed of mixed greens, inside a toasted sandwich, or as a filling for a wrap. Enjoy!