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To make a delicious creamy avocado egg salad, you need a few simple ingredients. Here’s the list: - 4 large eggs - 1 ripe avocado - 2 tablespoons Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 cup red onion, finely chopped - 1/4 cup celery, finely chopped - Salt and pepper to taste - Fresh dill or parsley for garnish These ingredients come together to create a tasty and healthy dish. The eggs provide protein, while the avocado adds creaminess and healthy fats. Greek yogurt gives a tangy taste and keeps the salad light. The mustard and lemon juice give it a zesty kick. The onions and celery add a nice crunch and flavor. You can mix and match some of these ingredients. For example, you can swap Greek yogurt for sour cream or use different herbs for garnish. This recipe is easy to adapt based on what you have in your kitchen. Enjoy this salad on its own, in a wrap, or on a bed of greens! {{ingredient_image_1}} 1. Start by placing the eggs in a pot. Cover them with cold water. 2. Bring the water to a boil over medium-high heat. 3. Once the water boils, cover the pot and remove it from heat. 4. Let the eggs sit for 10-12 minutes. This gives you hard-boiled eggs. 5. After that, transfer the eggs to a bowl of ice water. 6. Let them cool for about 5 minutes. This helps to peel them easily. 1. While the eggs cool, cut the avocado in half. 2. Remove the pit with a spoon or knife. 3. Scoop the avocado flesh into a large mixing bowl. 4. Use a fork to mash the avocado. You can make it smooth or chunky. 1. In the bowl, add Greek yogurt, Dijon mustard, and lemon juice. 2. Mix these together well. This forms your creamy base. 3. Once the eggs cool, peel them and chop them into small pieces. 4. Add the chopped eggs to the avocado mixture. 5. Gently fold in the chopped red onion and celery. 6. Season with salt and pepper to taste. 7. Mix thoroughly but gently to keep the eggs intact. 8. Finally, garnish with fresh dill or parsley for extra flavor. To get the best texture, you can choose between smooth or chunky avocado. If you like a creamy salad, mash the avocado well. Use a fork for a smooth blend. If you prefer chunks, mash gently. Leave some pieces intact for bite. When adding eggs, chop them into small pieces. Be careful not to mash them too much. This keeps your salad light and fluffy. Fold them gently into the avocado mix. Balancing the flavors is key. Start with salt and pepper. Taste as you mix. If you want more zing, add extra lemon juice. The Dijon mustard also adds a nice kick. Fresh herbs, like dill or parsley, bring bright flavor. Chop them finely and mix them in. This will elevate your salad even more. For serving, think about color and texture. Serve the creamy avocado egg salad on crisp lettuce. This adds crunch. You can also use whole grain wraps for a tasty meal. Another fun idea is to use avocado halves as bowls. Cut the avocado in half and fill each half with salad. This looks great and tastes amazing! Pro Tips Fresh Ingredients: Always use the ripest avocados and freshest eggs for the best flavor and creaminess. Customize Your Greens: Add spinach or arugula into the salad for an extra nutrient boost and flavor contrast. Perfect Egg Peeling: Using older eggs can make peeling easier. If your eggs are fresh, try cracking them gently before placing them in the ice bath. Serving Suggestions: For a delightful twist, serve the salad on toasted bread or with crackers for a satisfying crunch. {{image_2}} You can change the Greek yogurt for different options. Try using sour cream for a richer taste. Plain yogurt also works well if you want a lighter version. If you prefer a dairy-free option, substitute with silken tofu. It gives a creamy texture without dairy. Herbs can also add new flavors. Fresh basil or cilantro can brighten the dish. You might even try using chives for a mild onion flavor. Experiment with what you have on hand for a personal touch. Adding spices can enhance the taste of your salad. A pinch of cayenne pepper gives it a nice kick. You may also try smoked paprika for a smoky flavor. Hot sauce can be a fun addition for those who like heat. Just a few drops can transform the dish. Consider mixing in a little garlic powder for extra flavor. It adds depth without being overpowering. These simple additions can make your salad unique and exciting. You can serve this salad in many ways. Try it in a whole-grain wrap for a quick lunch. Stuff it into pita bread for a tasty snack. You can also serve it on crisp lettuce for a light salad option. Using avocado halves as bowls is a fun idea. Just fill them with the salad for a beautiful presentation. This makes your dish look appealing and adds to the flavor. Enjoy exploring these different styles! To store leftover creamy avocado egg salad, place it in an airtight container. This keeps it fresh and prevents odors from other foods. Make sure to seal the container well. If you have a lot, divide it into smaller portions. This makes it easy to grab for lunch or snacks. In the fridge, your creamy avocado egg salad lasts about 2 to 3 days. After that, the avocado may brown, and the salad might lose its great taste. Always check for any strange smells or colors before eating it. If it looks off, it’s best to throw it away. You should not freeze avocado egg salad. Freezing changes the texture of the avocado. It can become mushy and watery once thawed. Instead, only make what you can eat in a few days. This way, you can enjoy the fresh taste and creamy texture. To hard-boil eggs well, start with fresh eggs. Place them in a pot and cover with cold water. Bring the water to a boil over medium-high heat. Once it boils, cover the pot and take it off the heat. Let it sit for 10 to 12 minutes. This method gives you firm whites and yolks. After cooking, cool the eggs in ice water for five minutes. This cooling step helps with easy peeling. Yes, you can use avocados that have brown spots. Look for the ones that are soft but not mushy. If the brown parts are small, you can cut them out. The green flesh is still good to eat. Make sure the avocado smells fresh. If it has a sour smell, it’s best to throw it away. Yes, this recipe is great for meal prep. You can make it in advance and store it in the fridge. It stays fresh for up to three days. Just keep it in an airtight container. This salad is easy to grab for lunch or a snack. You can also serve it on toast or in a wrap. This blog post shared a simple, tasty avocado egg salad recipe. We covered essential ingredients and detailed steps for making it. You learned tips for achieving the right texture and seasoning. I also discussed variations to try, like ingredient swaps and serving styles. Finally, we looked at storage info and answered common questions. Now, you can enjoy this healthy dish anytime. It’s easy to make and customize. Enjoy your cooking!

Creamy Avocado Egg Salad Delight

A delicious and creamy egg salad made with ripe avocado, Greek yogurt, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
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
  • 0.25 cup red onion, finely chopped
  • 0.25 cup celery, finely chopped
  • to taste salt
  • to taste pepper
  • for garnish fresh dill or parsley

Instructions
 

  • Begin by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 10-12 minutes for hard-boiled eggs.
  • After the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
  • While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a large mixing bowl.
  • Mash the avocado with a fork to your desired consistency (smooth or chunky).
  • Add Greek yogurt, Dijon mustard, and lemon juice to the mashed avocado, mixing well to create a creamy base.
  • Once the eggs are cool, peel and chop them into small pieces, then add them to the avocado mixture.
  • Fold in the chopped red onion and celery gently until combined.
  • Season with salt and pepper to taste. Mix thoroughly but gently to avoid mashing the eggs too much.
  • Garnish with fresh dill or parsley for a pop of color and flavor.

Notes

Serve on lettuce or in wraps for a great presentation.
Keyword avocado, egg salad, healthy