Creamy Avocado Egg Salad

$- 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 2 tablespoons chopped fresh dill (or parsley) - Salt and pepper to taste - Optional: 1/4 cup diced celery for crunch - Optional: 1/4 cup chopped red bell pepper for color When you make creamy avocado egg salad, you need some key ingredients. First, eggs are the star of the dish. They provide protein and a nice texture. Next, ripe avocado adds a smooth, creamy taste that makes the salad rich. Greek yogurt is another must-have. It brings tanginess and keeps the salad light. Dijon mustard adds a little kick. Lemon juice brightens the flavors and keeps the avocado fresh. Fresh herbs, like dill or parsley, give it a burst of color and taste. You can add salt and pepper to fit your taste. For some crunch, you might want to toss in diced celery. Red bell pepper can add a pop of color and sweetness. These optional add-ins are great but not necessary. Each ingredient plays a part in making this salad tasty. Enjoy the mix of flavors and textures in every bite! {{ingredient_image_1}} To make the best creamy avocado egg salad, start with perfect boiled eggs. Place four large eggs in a saucepan. Cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it boils, cover the pan and remove it from heat. Let the eggs sit for 12 minutes. This method ensures soft yet firm eggs. After 12 minutes, it’s time to cool those eggs. Fill a large bowl with cold water and ice. Carefully transfer the eggs to the ice bath. Let them cool for about 5-7 minutes. This step makes peeling easier and stops the cooking process. Next, it’s time to prepare the avocado. Choose a ripe avocado by gently squeezing it. It should feel slightly soft but not mushy. Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh and place it in a large mixing bowl. Now, let’s mash! Use a fork to mash the avocado until it’s creamy. You want some texture, so don’t overdo it. A few small lumps add character to your salad. Now, we combine everything for the best flavor. Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the mashed avocado. Next, stir in two tablespoons of Greek yogurt, one tablespoon of Dijon mustard, and one tablespoon of lemon juice. These ingredients add creaminess and tang. If you want extra crunch and color, add optional diced celery and chopped red bell pepper. Stir gently until all ingredients are well combined. Finally, season with salt and pepper to taste. For serving, you can enjoy this egg salad on whole grain bread, in lettuce wraps, or simply on its own. Each option offers a tasty experience! For a great egg salad, focus on seasoning. Start with salt and pepper. They bring out flavors. If you want, add a pinch of garlic powder or paprika for warmth. The texture matters too. Aim for a creamy mix. Mash the avocado well. It should blend smoothly with the eggs. You can customize the ingredient ratios. If you love avocado, add more. Want it tangy? Increase the Dijon mustard or lemon juice. Experiment with fresh herbs. Dill gives a bright taste, but parsley works well too. Store your egg salad in an airtight container. This keeps it fresh for longer. It lasts about 3 days in the fridge. If you added crunchy veggies, they may lose crispness. For best results, eat it within two days. To keep leftovers good, avoid mixing in all the ingredients at once. Store the egg salad base and add any crunchy bits just before serving. This keeps everything fresh and tasty. Egg salad pairs well with whole grain bread. It also tastes great in lettuce wraps. Want something fun? Try serving it in avocado halves. This adds color and makes a pretty plate. You can also use it as a dip. Serve with crackers or veggie sticks for a fun snack. For a twist, add it to a salad for extra protein. The options are endless! Pro Tips Use Fresh Ingredients: Always opt for ripe avocados and fresh herbs to enhance the flavor of your egg salad. Adjust Creaminess: Customize the creaminess by adding more or less Greek yogurt based on your preference. Perfectly Cooked Eggs: For easy peeling, use older eggs instead of fresh ones, as they tend to peel more easily. Meal Prep Friendly: This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just add fresh herbs before serving! {{image_2}} You can easily swap Greek yogurt for cottage cheese or silken tofu. These choices still keep the creaminess but change the flavor. If you want fresh taste, try using sour cream instead. For herbs, fresh basil or cilantro can add a unique twist. You can also try using smoked paprika instead of Dijon mustard for a smoky flavor. Adding vegetables can take your egg salad to new heights. Chopped green onions or diced pickles give great crunch. You can also mix in some grated carrots or even corn for extra sweetness. If you love cheese, consider stirring in crumbled feta or shredded cheddar. Both add a rich taste that blends well with the avocado. To make this salad vegan, replace the eggs with chickpeas. Mash them like you would the avocado. For an egg-free option, use firm tofu to mimic the texture. If you're low-carb, skip the bread and serve it in lettuce wraps. For gluten-free needs, just make sure your mustard and any seasoning are certified gluten-free. This way, everyone can enjoy a delicious meal! Each serving of creamy avocado egg salad has about 250 calories. Here’s how the macronutrients break down: - Protein: 12 grams - Fat: 20 grams - Carbohydrates: 10 grams This dish is rich in healthy fats from avocado and eggs. It also provides key vitamins and minerals like: - Vitamin E - Vitamin K - Folate - Potassium These nutrients support heart health and boost immunity. Avocados are superfoods. They contain good fats that can lower bad cholesterol. Eggs are protein powerhouses. They provide essential amino acids for muscle growth and repair. Greek yogurt adds creaminess and protein. It also has probiotics, which support gut health. This salad combines all these benefits into one tasty dish. For a filling meal, a serving size is about one cup. This recipe serves four, making it perfect for a family. If you have specific dietary needs, feel free to adjust. You can reduce the portion for a snack or add more eggs for protein. Yes, you can make egg salad in advance. It saves time on busy days. To prepare ahead, follow these tips: - Boil the eggs and cool them as usual. - Mash the avocado and mix it with yogurt and mustard. - Add the eggs right before serving. This keeps the eggs fresh. - Store the salad in an airtight container in the fridge. - Use it within two days for the best taste. Creamy avocado egg salad lasts about 2-3 days in the fridge. Always check for signs of spoilage. Look for: - A change in color or texture. - An off smell that doesn’t smell fresh. - Excess liquid in the container. If you notice any of these signs, it’s best to discard the salad. Freezing avocado egg salad is not recommended. Avocados become mushy when frozen. However, here are some tips: - If you must freeze it, leave out the avocado until you thaw it. - Store the salad in a freezer-safe container. - Thaw it in the fridge overnight before serving. - Mix in fresh avocado just before you eat it. This keeps the salad tasty and fresh. This blog post covered how to make a creamy avocado egg salad. We explored key ingredients like eggs, avocado, and Greek yogurt. I shared step-by-step instructions for boiling eggs and preparing the salad. You learned tips for perfecting the dish and how to store it. We also discussed various healthy swaps and dietary options. In conclusion, this recipe offers a tasty, nutritious choice. You can easily customize it to suit your tastes. Now, bring your creativity to the kitchen and enjoy the process!$

A delicious and creamy egg salad made with ripe avocado and Greek yogurt, perfect for sandwiches or lettuce wraps.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

4 large eggs
1 ripe avocado
2 tablespoons Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped fresh dill (or parsley)
to taste salt and pepper
0.25 cup diced celery (optional)
0.25 cup chopped red bell pepper (optional)

Instructions

Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 12 minutes.
Prepare Ice Bath: While the eggs are cooking, fill a large bowl with cold water and ice. Once the 12 minutes are up, transfer the eggs to the ice bath to cool for about 5-7 minutes.
Mash the Avocado: In a large mixing bowl, scoop out the flesh of the avocado and mash it with a fork until creamy.
Mix Ingredients: Peel the cooled eggs and chop them into small pieces. Add them to the mashed avocado. Stir in the Greek yogurt, Dijon mustard, lemon juice, and fresh dill. If using, add diced celery and bell pepper at this point.
Season: Gently mix until combined, and season with salt and pepper to taste.
Serve: Enjoy the egg salad on whole grain bread, in lettuce wraps, or on its own!

Notes

Add diced celery and bell pepper for extra crunch and color.

Keyword avocado, egg salad, healthy